Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- 200 g millet
- 4 eggs
- 3 turnips
- 100 g spinach
- 1 leek
- 50 g unpeeled almonds
- 1 tablespoon of turmeric
- half of a lemon
- 600 ml vegetal broth
- extra virgin olive oil
- salt
- pepper
INSTRUCTIONS
- Peel the carrots, leek and celery, peel the turnips with a potato peeler and then cut all the vegetables into small cubes.
- Heat 2 tablespoons of oil in the pressure cooker and brown the diced vegetables with a pinch of salt, pepper and turmeric. After 5 minutes, add the millet and leave it to flavor briefly, then pour the broth and close the pot with its lid. Once you hear the whistling of the pressure, lower the heat to a minimum and cook for about 12 minutes. Remove from heat and let stand for 8-10 minutes without touching the pot. Then open the valve and let the steam vent before opening it.
- Shell the millet with a fork and transfer it to a large salad bowl. Add the spinach leaves so that the heat of the millet makes them wilt slightly.
- Prepare an emulsion with 4 tablespoons of oil, lemon juice, salt and a pinch of pepper. Pour it over the millet, stir and leave to flavor.
- In the meantime, bring a small pot of water to the boil. Arrange the eggs gently and cook for 7 minutes. Cool them quickly and peel them: they must result with the albumen firm and the yolk still soft and leaking in the center.
- Chop the almonds coarsely and add them to the millet, then place it into the plates, completing each portion with an egg half-dusted with a pinch of salt and pepper.
