Rosenkohl auf Hirsebett
A delicious dish featuring Brussels sprouts served over a bed of millet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 500 grams Brussels sprouts
- 250 grams millet
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 500 ml vegetable broth
- Salt to taste
- Pepper to taste
Instructions
- Rinse the millet under cold water.
- In a pot, heat the olive oil and sauté the onion and garlic until translucent.
- Add the millet and vegetable broth; bring to a boil.
- Lower the heat and let it simmer for about 20 minutes, or until the millet is tender.
- Meanwhile, trim and blanch the Brussels sprouts for 5 minutes.
- Drain the millet and transfer to a serving dish, top with the Brussels sprouts.
- Season with salt and pepper to taste before serving.
Notes
- For added flavor, consider adding herbs or spices to the millet.
- Serve with a drizzle of balsamic vinegar for a tangy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://schlemmerplatz.de/rosenkohl-auf-hirsebett/