| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegetables, Side dish |
1 |
Serving |
INGREDIENTS
| 1 |
sm |
Onion |
| 4 |
ts |
Vegetable oil |
| 1/4 |
c |
Millet |
|
|
Sea salt to taste |
| 2/3 |
c |
Water |
| 1/2 |
c |
Slivered almonds |
| 1 |
sm |
Leek |
| 1 |
sm |
Zucchini |
| 1 |
c |
Mushrooms |
|
|
Freshly ground black pepper |
| 1/4 |
ts |
Ground cinnamon |
INSTRUCTIONS
Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the
onion. Saute for about 3 minutes until tender by not brown. Add the millet
and cook for another 2 minutes or so, stirring occasionally. Sprinkle in
the salt and pour in the water. Bring to the boil, then lower heat and
simmer, covered, for about 20 minutes.
Place the almonds under the grill (broiler) and toast until lightly
browned, turning frequently. Set aside.
Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a
frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3
minutes.
Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry
for a further 2-3 minutes.
When the millet is tender and the water is absorbed, stir in the
vegetables, pepper to taste, and the cinnamon. Cook for a couple of minutes
longer, stirring then remove from heat, and stir in almonds.
* Source: The Single Vegan - by Leah Leneman * Typed for you by Karen
Mintzias
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