Pearl Millet with Nettle and Cheese

Ingredients

• 4 shallots
• 2 Garlic cloves
• 2 tbsp butter
• 250 g pearl millet
• 600 ml Vegetable Broth
• 40 g pine nuts
• 4 handfuls young nettles (about 200 g)
• Salt
• 150 g Gorgonzola cheese
• black pepper (freshly ground)
• thyme (with flowers, for garnish)

Instructions

1. 1.

   Peel and finely dice the shallots and garlic. Sauté in hot butter until translucent. Rinse the millet under hot water, drain, and add to the pot. Briefly sauté, then pour in the broth. Simmer gently for about 25 minutes, stirring occasionally and adding more broth if needed.

2. 2.

   Roast the pine nuts in a dry pan until golden brown and fragrant, then set aside. Strip the nettles of stems and rinse them. Blanch briefly in boiling salted water, drain, squeeze out excess liquid, and chop finely. Dice the Gorgonzola cheese.