Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
436
Calories
19g
Protein
32g
Fat
21g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Millet | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup millet
- 2 1/2 cups milk
- Sea salt and freshly ground pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons fresh thyme leaves
- 1/2 to 3/4 cup grated Pecorino cheese, plus more for garnish
- 1/4 cup crumbled Gorgonzola
- 4 portobello mushrooms, stemmed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons herbes de Provence
- 1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped
- Pinch of red pepper flakes (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes