Herb Rice Porridge with Sautéed Herb Mushrooms and Aronia Sauce

Ingredients

• 1 Carrot
• 3 tbsp Rapunzel Olive Oil Cretan fruity (available at Reformhaus®)
• 250 g gold millet from Reformhaus® (available at Reformhaus®)
• 600 ml Vitam vegetable broth (available at Reformhaus®)
• 1 Shallot
• 1 sprig rosemary (alternative: grated rosemary from Brecht)
• 1 tsp Rapunzel tomato paste (available at Reformhaus®)
• 1 tbsp Donath-Mühle spelt whole‑grain flour (available at Reformhaus®)
• 150 ml Aronia ORIGINAL aronia juice (available at Reformhaus®)
• Salt
• Pepper
• 8 large herb mushrooms
• 0.5 bunch Parsley (10 g)
• 2 tbsp hazelnuts from Reformhaus® (30 g, available at Reformhaus®)

Instructions

1. 1.

   Peel and dice the carrot into small cubes. Heat 1 tbsp oil in a pot, sauté the carrot cubes for 3 minutes over medium heat. Add the millet and sauté for another minute. Deglaze with a splash of broth and gradually pour in more broth over medium heat, ensuring the millet is always just covered by liquid. Only add new liquid when the previous amount has been absorbed, stirring continuously. Use a total of 500 ml broth. Simmer the porridge for about 15–20 minutes over low heat.

2. 2.

   Meanwhile, peel and chop the shallot. Wash the rosemary, shake dry and finely chop. Sauté the shallot in a pan with 1 tbsp oil for 2 minutes over medium heat, add the tomato paste and caramelize for about 4 minutes. Sprinkle flour and stir in the Aronia ORIGINAL juice and remaining broth; let the sauce simmer for 5 minutes. Season the sauce with salt, pepper and rosemary.

3. 3.

   Clean the mushrooms, wash them and slice into 1.5 cm thick rounds. Score one side of each mushroom slice in a grid pattern without cutting through. Heat the remaining oil in a pan. Sauté the mushrooms for 5–7 minutes over medium heat on both sides. Season with salt and pepper.

4. 4.

   Wash the parsley, shake dry and chop. Roughly chop the hazelnuts. Stir the parsley into the rice porridge and season with salt and pepper. Plate the porridge topped with mushroom slices, sauce and hazelnuts.