Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 300g. millet 1lt. vegetable stock 20g. 1 shallot 20g butter plant. 1 sprig of parsley, chervil 1 sprig rosemary 1 sprig thyme 1 sprig of tarragon 1DL. white wine salt white pepper -------------------------- PROCEDURE Clean the parsley with a damp cloth, tenetene by a branch from the chop other herbs and boil the rest in a pan with water and salt for a few minutes until the stems are tender.
Drain and dry with a clean cloth, then shake it with the blender until a smooth puree. Set aside. Browse all herbs, remember to take some part of each leaf as a decoration on a chopping board and chop with a knife along with a sprig of parsley that you had kept aside. Peel the shallots and triatate end and heat the vegetable broth.
Heat the butter in a saucepan and just begins to sizzle, add the minced shallot and let it simmer a few minutes, then add the toasted millet. Pour the white wine, raise the heat and let soften then cover the miles of hot vegetable stock and stir. Continue cooking like a risotto. The miles will be 'ready pero' in less time than rice, so add a ladle the broth as it is absorbed, but rather keep it dry at the end of cooking.
When there are a couple of minutes after cooking, add the puree of parsley and chopped herbs. Taste, adjust salt and pepper, place the mile in serving dish, garnish with the leaves kept aside and brought to the table. 
Drain and dry with a clean cloth, then shake it with the blender until a smooth puree. Set aside. Browse all herbs, remember to take some part of each leaf as a decoration on a chopping board and chop with a knife along with a sprig of parsley that you had kept aside. Peel the shallots and triatate end and heat the vegetable broth.
Heat the butter in a saucepan and just begins to sizzle, add the minced shallot and let it simmer a few minutes, then add the toasted millet. Pour the white wine, raise the heat and let soften then cover the miles of hot vegetable stock and stir. Continue cooking like a risotto. The miles will be 'ready pero' in less time than rice, so add a ladle the broth as it is absorbed, but rather keep it dry at the end of cooking.
When there are a couple of minutes after cooking, add the puree of parsley and chopped herbs. Taste, adjust salt and pepper, place the mile in serving dish, garnish with the leaves kept aside and brought to the table.
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