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.
- 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)
- 1/2 lemon with rind and juice
- Salt and pepper to taste
- 100g (4oz) grated cheddar cheese
- Cook the millet in the measured boiling water until just tender and all the water has been absorbed.
- 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.
- 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)