Millet and rice flan with orange-carrot sauce and broccoli

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat the oil in a pot. Brown the onions, rice and millet in it. Deglaze with 300 ml broth. Bring to the boil, cover and allow to swell over a low heat for 30 minutes. In the meantime, wash the chives and cut into small rolls.

2. 2

   Clean and wash the broccoli and cut into florets. Peel, wash and finely dice the carrot. Remove millet and rice mixture from the stove, let it cool down a bit and stir in chives and egg. Season to taste with salt and pepper. Grease small moulds (content approx. 200 ml) and sprinkle with breadcrumbs. Pour in the millet mixture and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10 minutes. Cook broccoli in boiling salted water for 10 minutes. Heat 1 tablespoon of fat, sauté carrots in it, pour on the remaining stock, bring to the boil and cook for 5 minutes. Wash the orange hot, remove thin strips from the peel with a julienne knife. Squeeze the juice and add to the carrots. Stir in binding agent and bring to the boil briefly.

3. 3

   Cook broccoli in boiling salted water for 10 minutes. Heat 1 tablespoon of fat, sauté carrots in it, pour on the remaining stock, bring to the boil and cook for 5 minutes. Wash the orange hot, remove thin strips from the peel with a julienne knife. Squeeze the juice and add to the carrots. Stir in binding agent and bring to the boil briefly. Season with salt and pepper. Heat the remaining fat. Drain broccoli and toss briefly. Turn out the millet and rice flan from the pan. Arrange on plates with broccoli and sauce. Sprinkle with almonds and orange strips

4. 4

   Season with salt and pepper. Heat the remaining fat. Drain broccoli and toss briefly. Turn out the millet and rice flan from the pan. Arrange on plates with broccoli and sauce. Sprinkle with almonds and orange strips

5. 5

   E 9,71 g/ F 16,88 g/ KH 34,62 g