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Millet With Leafy Greens Recipe
|Butter/Margarine||2 Ounce (50 Gram)|
|Millet||300 Gram (300 Gram)|
|Boiling water||1 1⁄4 Pint (750 Milliliter)|
|Celery||4 Ounce, chopped (100 Gram)|
|Spinach/Young kale||9 Ounce, finely shredded (250 Gram)|
|Whole-wheat flour||1 Tablespoon|
|Warm milk/Soya milk||8 Ounce (250 Milliliter)|
|Nutritional yeast flakes/Grated vegetarian cheese||2 Tablespoon|
|Grated nutmeg||1 Pinch|
Serving size: Complete recipe
Calories 1906 Calories from Fat 591
% Daily Value*
Total Fat 68 g104.2%
Saturated Fat 36 g179.8%
Trans Fat 0 g
Cholesterol 144.6 mg
Sodium 720.9 mg30%
Total Carbohydrates 265 g88.3%
Dietary Fiber 34.9 g139.6%
Sugars 15.4 g
Protein 65 g130%
Vitamin A 521.6% Vitamin C 125.4%
Calcium 61.6% Iron 93.6%
*Based on a 2000 Calorie diet
Set aside, Melt the remaining butter or margarine in a separate pan and saute the celery for 5-10 minutes, until soft.
Stir in the spinach and/or kale and cook for a few minutes until wilted.
Stir in the flour and add the warm milk, stirring to prevent lumps forming.
Reduce the heat and cook for a few minutes, stir in the millet and cheese or yeast flakes and season with salt and nutmeg.
Mix well and serve.