Heura And Millet Skewers With Glazed Shiitakes
With simple ingredients, well combined and cooked, you will prepare an easily digestible dish with all the nutrients you need.
To prepare dishes with vegetable ingredients that can be defined as nutritionally complete, you only have to know the nutritional characteristics of each one so that when combining them we achieve an optimal nutritional contribution, which may be greater than that obtained with products of animal origin.
At the same time they can be really light dishes, which do not leave us heavy digestions for hours.
A rich and balanced dish
We should opt for whole grains, since they give quality to the dishes. Brown rice, quinoa, millet, buckwheat, barley, oats … are our allies to achieve fullness in our dishes, acquire the necessary amino acids and improve digestion.
If we complement cereals with legumes, we will maximize the assimilation of amino acids. Well combined, vegetable protein can be better than meat.
For this we will take into account legumes and their derivatives : lentils, peas, chickpeas, beans, soybeans, tofu, tempeh, Heura. .. It is also interesting to use some algae, seeds and nuts.
This is what has been done in this recipe, which combines millet with Heura and sesame seeds.
Ingredients for 4 people
- 100 g millet
- 150 ml of vegetable broth
- 180 g of original Heura bites
- 20 g of sesame seeds
- 160g fresh shiitakes
- 20 ml of tamari
- 25 g agave syrup
- Oil, salt and pepper
For the salad
- 80 g of arugula
- 1 large mango
- 1 avocado
Preparation (35 minutes + 15 minutes of cooking)
- Wash the millet several times until the water is completely clean.
- Cook it with the broth, first over high heat and when boiling, lower the heat to a minimum.
- Cook until all the liquid is absorbed.
- Let it cool and then form into balls.
- On a skewer stick, place the original Heura bites alternating them with the millet balls with oil, salt and pepper, and cook them in the oven for about 12 minutes at 190ºC.
- On the other hand, in a very hot pan, sauté the shiitakes, add the tamari and the agave syrup and glaze. The shiitakes should be left with a “thick” sauce.
- Serve the kabobs hot or cold, with the glazed shiitakes and toasted sesame seeds as a topping . Accompany them with an arugula, mango and avocado salad.
