Description
Often, having a large stock of hot meat dishes, we sometimes forget about the variety in the side dishes. But to no avail. Vegetables grown personally is a great way to experiment with different additives and fillers. In this recipe very successfully combined the familiar millet and quite unusual for our houses and especially shops Swiss chard, more precisely, its petioles. I took the recipe to the category of cereals, as the dish can act not only as garnish but also as an independent.
Ingredients
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Millet
1 pack
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Beetroot leaves
100 g
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Chicken egg
1 piece
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Butter
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Vegetable oil
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Salt
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Black pepper
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Greens
Cooking
Chard is grown the first year, as an experiment. Put all 5 plants (seedlings planted), but the crop is very decent. And harvest it all summer long. For us Swiss chard is a great alternative, for example, stalk celery and spinach, which I didn't grow up in any. The tastes are uniquely different, but as a vegetable additives in the dish acceptable and tasty. Try different recipes. The result of one of his culinary experiences offer you.
To enrich the chard we'll dish of millet. I have a millet gold from the Mistral in the cooking bags. Cereals in the cooking bags are particularly useful in terms of giving. Millet from Mistral cooked 25 minutes, so it we put a stew in the first place, putting the bag in hot water. Also put a boil egg. It can be welded together with the grain.
Separate the stems of the chard. Here they are, beautiful and strong.
Chop and boil in salted water for five minutes. Throw in a colander.
In frying pan, add both oils, add garlic. Put the stalks and fry for a few minutes.
Meanwhile, the cooked millet.
I leave some millet in the package. For a few minutes. So it turns crumbly. Grain upon grain.
Spread the millet into the pan. There also put chopped egg. Piece can be left to flow. Season with salt and pepper.
Serve, garnish with egg and greens.
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