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Home / Recipes / Millet and vegetable gratinee

Millet and vegetable gratinee

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.

Ingredients

  1. 120g (4oz) Suma Organic Millet (QS322)
  2. 600ml (a little over 1pt) water
  3. 75g (3oz) butter or margarine
  4. 2 medium sized leeks
  5. 1 large carrot
  6. 4 sticks celery
  7. 25g (1oz) wholemeal flour
  8. 568ml (1pt) milk
  9. 3 tbsps chopped fresh parsley
  10. 1 tsp Suma Organic Sage (HE391)
  11. 1/2 lemon with rind and juice
  12. Salt and pepper to taste
  13. 100g (4oz) grated cheddar cheese

Method:

  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.

This recipe, using Suma organic Millet is from the Suma cookbook (BK028)

Posted in Recipes

3 thoughts on “Millet and vegetable gratinee”

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

  2. Yummy!
    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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