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Home » Gluten Free, Main Dishes, Recipes

Millet and vegetable gratinee

Submitted by on November 26, 2010 – 2:14 pm3 Comments

This recipe, using Suma organic Millet is from the new Suma cookbook available free with any order (BK028)

Millet has a similar protein content to wheat, and is rich in B vitamins, calcium, iron, potassium and zinc.
Millet is very versatile and is an ideal alternative to buckwheat, rice or quinoa. It is also gluten free.


1 Cook the millet in the measured boiling water until just tender and all the water has been absorbed.

2 Slice the leeks, grate the carrot and finely slice the celery. Melt 50g (2oz) of the butter in a saucepan.
Add the vegetables and sauté for 15 minutes, stirring frequently. Add the millet and stir over a gentle heat
to keep warm.

3 Meanwhile, melt the remaining butter in a saucepan, stir in the flour and cook for a minute. Stir in the milk, herbs, lemon juice and rind, and bring to the boil. Reduce heat and simmer for 2 minutes. Pour it over the vegetables and stir well. Adjust seasoning with salt and pepper. Transfer to a warmed serving dish, sprinkle with cheese, and place under a hot grill until golden brown.


120g (4oz) Suma Organic Millet (QS322)
600ml (a little over 1pt) water
75g (3oz) butter or margarine
2 medium sized leeks
1 large carrot
4 sticks celery
25g (1oz) wholemeal flour
568ml (1pt) milk
3 tbsps chopped fresh parsley
1 tsp Suma Organic Sage (HE391)
½ lemon with rind and juice
Salt and pepper to taste
100g (4oz) grated cheddar cheese

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  • Pete Shield says:

    Can you substitute the wholemeal flower with say buck wheat flower to make the dish gluten free?

  • admin says:

    Yes, I’m sure that would work a treat!

  • Lesley says:

    Thought I was going to end up with some inedible mush (sorry!), but this was surprisingly tasty. The lemon was a lovely surprise in every mouthful and really made this tasty.
    I made various changes due to the ingredients available – feta instead of cheddar and mixed this in when adding the millet and milk mixture rather than grilling it. I used buckwheat flour as mentioned in the earlier comment, which was a good swap. Also added onions and garlic, but ‘forgot’ the sage (don’t like it).
    Liked it so much I went back to the pan for seconds.

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