Name: Millet rissoles with nettle and mushroom sauce
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Millet - 100 gram; Nettle - 100 gram; Vegetable oil - 100 gram; Bulb onions - 2 PC.; Flour - 3 tbsp; Champignon - 150 gram; Salt - taste; Black pepper - taste

Ingredients for - Millet rissoles with nettle and mushroom sauce

1. Millet 100 gram

2. Nettle 100 gram

3. Vegetable oil 100 gram

4. Bulb onions 2 PC.

5. Flour 3 tbsp

6. Champignon 150 gram

7. Salt taste

8. Black pepper taste

How to cook deliciously - Millet rissoles with nettle and mushroom sauce

1 . Stage

First we go for the nettles. The spring sun is shining more often and longer, and young nettles are reaching for it. Don't forget, like me, to wear gloves... (

2 . Stage

Nettles are waiting for their time, and in the meantime we will cook millet porridge from 100 grams of groats and 300 ml of water. Now we have everything ready to make the meatballs.

1. Stage. Millet rissoles with nettle and mushroom sauce: Nettles are waiting for their time, and in the meantime we will cook millet porridge from 100 grams of groats and 300 ml of water. Now we have everything ready to make the meatballs.

3 . Stage

Prepare the nettles. Rinse it under running water and scald it with boiling water. Now it should be blanched for 2-3 minutes in boiling water. Nettles, like their cultural friend - spinach, greatly reduced in size after boiling. Drain the water and finely chop the nettles.

1. Stage. Millet rissoles with nettle and mushroom sauce: Prepare the nettles. Rinse it under running water and scald it with boiling water. Now it should be blanched for 2-3 minutes in boiling water. Nettles, like their cultural friend - spinach, greatly reduced in size after boiling. Drain the water and finely chop the nettles.

4 . Stage

Now fry chopped onion in vegetable oil, add it to millet and nettle and mix everything well. You will have an emerald-colored mass, from which you should make rissoles. Roll them in flour (if you want) and fry on both sides until crispy brown.

1. Stage. Millet rissoles with nettle and mushroom sauce: Now fry chopped onion in vegetable oil, add it to millet and nettle and mix everything well. You will have an emerald-colored mass, from which you should make rissoles. Roll them in flour (if you want) and fry on both sides until crispy brown.

5 . Stage

Now prepare the mushroom sauce. To do this, fry finely chopped onions, mushrooms, sprinkle 1 tbsp of flour and fry for 2-3 minutes. Add half a glass of water (100 ml.) and boil until it thickens. The sauce is ready.