Mushrooms with millet balls

Ingredients

• 200 g white mushrooms
• 1 fresh scallion
• ½ red bell pepper
• 1 ripe tomato
• 2 tablespoons olive oil
• 100 g millet
• 2 glasses water (400 ml)
• Soy sauce (optional)
• A bunch of fresh parsley
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of parsley
• What to use instead of red bell pepper
• What to use instead of soy sauce
• What to use instead of tomatoes

Instructions

1. Peel and chop the scallion and tomato, and wash and chop the pepper. Peel the mushrooms and cut them in half. Chop the parsley.
2. Cook the scallion, tomato and pepper gently in a skillet with the two tablespoons of oil, over medium heat, stirring now and then so they don't stick.
3. When soft, add the mushrooms. Cover and cook until done to your liking. Adjust the salt.
4. In a pot, bring the water to a boil with a little salt and a splash of soy sauce, and add the millet. Cook over high heat for 10-15 minutes, until the grain starts to soften; don't let it dry out at any point.
5. Drain it well, but don't rinse it. Mix it with the parsley and shape it with your hands into meatball-sized balls. If they stick to your fingers, oil your hands a little.
6. Serve the millet balls with the sautéed vegetables on the side.

Nutrition facts

Approximate, per serving (about 308 g). Calculated with data from USDA FoodData Central.