Product spotlight: coconut oil
August 11, 2015 – 2:47 pm | No Comment

Read all about coconut oil, and it’s culinary, health and household uses. Learn about the different types of coconut oil, production process and view Suma’s large range of coconut oil brands.

Read the full story »

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.


Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.


Environmental issues, sustainable business practices, climate change, recycling, green living and more.


New developments and activities at Suma, press releases, and updates we think you’ll be interested in.


Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

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

Print Friendly


  • 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.

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.