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Roast of millet and lentils - a recipe for cooking

Roast of millet and lentil - a recipe for cooking photosMillet and lentil roast - recipe

For 4-6 servings:

millet, cooked 90 g;

lentils, cut and strained 200 g;

“Feathers” of green onion, 2 pieces, chopped into a thread;

vegetable oil 4CT l .;

spinach, coarsely chopped 100 g;

eggs whipped 2 pcs .;

apples; peel, cut and discard the core, rub the rest 2 pcs .;

ground coriander 1 tbsp. l .;

salt;

lemon juice 1 tbsp. l.

 

Millet and lentil roast - recipe

 

 

Heat the oven to a temperature of 180 ″ C. Fry the green onions in the vegetable oil for I min, then put the spinach in the pan, stir slightly and cook another 1-2 minutes. Then mix together the millet, lentils, fried greens and add to the mixture all the remaining ingredients. Take a half-liter metal dish, pour in vegetable oil, transfer the cooked mixture and put in a hot oven for 30-40 minutes or so. While the dish does not harden and does not brown on top.Roast served on the table warm.

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