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Salad with millet, carrots and cashew nuts

Salad with millet, carrots and cashew nuts

Preparation steps

Rinse the millet thoroughly under hot water in a sieve.

Then transfer it to a pot and pour in vegetable stock.

Bring to a boil, then simmer covered for about 15 minutes, until all the liquid has been absorbed.

In the meantime, peel the onion for the dressing and chop it finely.

In heated oil, fry the onion in a pot for about 5 minutes.

Then transfer it to a bowl and add the remaining dressing ingredients - (onion) oil, curry, cinnamon, unsprayed (or baking soda) orange peel, fresh orange juice and vinegar.

Mix everything thoroughly.

When the groats have cooled down a bit, mix them into the prepared dressing while still warm.

Finely chop the nuts and toast them in a dry pan. Add them to the groats along with the cranberries.

Peel and wash the carrots, then grate them on a coarse grater or chop them finely.

Rinse the dill, dry it, separate the leaves and chop them. Combine the carrots and dill with the groats.

Mix everything thoroughly and season with salt and pepper to taste.

Mix the sour cream in a small bowl. Arrange the salad on plates and serve with sour cream.
Tags:
Preparation time
20 Minutes
Number of portions
1
Degree of flatness
3 / 5
Allergens
-
Occasions
-
Types
Verschiedenes/Salz;Gewürze und Aromen
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Millet groats
Millet groats
50 × Gram (1 g)

50 g

Vegetable broth
Vegetable broth
125 × Mililiter (1 ml)

125 ml

Cashew nuts
Cashew nuts
1 × Tablespoon (12 g)

12 g

Dried cranberries
Dried cranberries
2 × Tablespoon (12 g)

24 g

Frozen carrots
Frozen carrots
1 × Piece (50 g)

50 g

Dill fresh or dried
Dill fresh or dried
2 × Tablespoon (4 g)

8 g

Sour cream
Sour cream
2 × Tablespoon (25 g)

50 g

Onion
Onion
0.5 × Small piece (130 g)

65 g

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Cold-pressed rape oil
Cold-pressed rape oil
1 × Tablespoon (10 ml)

10 ml

Fresh orange juice
Fresh orange juice
3 × Tablespoon (10 g)

30 g

Orange peel
Orange peel
1 × Teaspoon (3 g)

3 g

Vinegar
Vinegar
1 × Teaspoon (5 g)

5 g

Cinamon
Cinamon
1 × Pinch (0.1 g)

0.1 g

Curry
Curry
1 × Pinch (0.1 g)

0.1 g

Nutritional composition for all portions of the recipe

Proteins 20%
13.28g / 95.05 g
Fats 30%
26.53g / 63.37 g
Carbohydrates 50%
75.79g / 105.61 g
Kcal
595.05Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.