millet 250 g
green peas (fresh or frozen) 250 g
champignons 100 g
white mushrooms 100 g
onion 1 pc.
coconut cream 130 ml
lemon peel 1 pc.
thyme sprigs 4 pcs.
olive oil (grow) oil 3 tbsp.
- Stir fry millet in a pan without adding fat for 3 minutes and remove from heat. In a saucepan, bring 700 ml of water to a boil. Pour millet into boiling, salted water, bring to a boil, reduce heat to low and cook under cover with approx. 20 minutes. The liquid must completely evaporate. Pour coconut cream into the pot with millet and mix. If desired, add 1-2 tablespoons of olive oil.
- Peel and finely chop the onion. Prepared champignons cut into thin plates, white mushrooms to overgrow. In a pan in olive oil, fry the onions until slightly golden, add the mushrooms and simmer until tender. Add salt and pepper to taste.
- Boil the green peas with two sprigs of thyme until tender (about 10 minutes). Boiled peas shift skimmer in another dish, select 80 ml of vegetable broth. Flavor the peas, pour in the broth. Add salt and pepper to taste.
- Puree peas mixed with millet. Put on a serving plate. Top lay mushrooms with onions. Sprinkle with lemon zest.
Serve well with crackers.
It is interesting to try different mushrooms – chanterelles, shiitake, brown cap boletus.