Millet meatballs and integral rice with vegetables
30-35 meatballs dosage
* ½ coffee cup millet
* ½ coffee cup integral rice
* 4 onions
* 1 zucchini
* 3-4 carrots
* 4-5 slices of celery root
* 3 grates of garlic
* ½ cup fresh chopped parsley
* ½ tea spoon salt
On the bottom of a pot we put a little oil.
First, we chop the onions and put them in the pan. Then we chop the carrots as well and put them over the onions and we make the same process with the celery root which we put over the carrots. After that we chop the zucchini and together with the millet (already washed and cleaned) we put them in the pan. We put water in it just enough to boil it in order to have a thick blend.
The pan is covered with a lid and we cook it for 30 minutes.
Ten minutes before it’s ready we add the chopped garlic and parsley to mix it well.
When it’s well cooked we leave it to cool down and add previously boiled integral rice to get a smooth, thick mixture.
From this mixture we make minced balls, roll them in sesame mixed bread crumbs and fry them or bread them with eggs. In the end we can add soya sauce (Chiyou) coating over them.