Millet and fennel pan with minced meat

Millet and fennel pan with minced meat

4 Servings • 524 kcal / 2193 kJ, 25 g E, 22 g F, 57 g KH pro Portion


1 onion

1 Fenchelknolle

5 Sprigs of thyme

300 g millet

2 Tbsp rapeseed oil

300 g minced meat

500 ml of hot beef stock

400 g canned tomato pieces



Preparation time:

that. 25 Minutes (plus cooking time)

Peel the onion and chop finely. Wash the fennel, clean and cut into fine strips. Wash the thyme, Shake dry and pluck the leaves off. Put the millet in a sieve and wash it in hot water.

Heat the oil in a pot. Add the minced meat and onion and 5 Fry minutes. millet, fennel, thyme, Add the beef stock and tomato pieces, Season with plenty of salt and pepper and cook over medium heat with the lid closed for approx. 20 Let simmer for minutes. If necessary, add a little more water.

Mix the millet chopping pan well before serving and season to taste.


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