Millet With Leafy Greens
|Butter/Margarine||2 Ounce (50 Gram)|
|Millet||300 Gram (300 Gram)|
|Boiling water||1 1⁄4 Pint (750 Milliliter)|
|Celery||4 Ounce, chopped (100 Gram)|
|Spinach/Young kale||9 Ounce, finely shredded (250 Gram)|
|Whole-wheat flour||1 Tablespoon|
|Warm milk/Soya milk||8 Ounce (250 Milliliter)|
|Nutritional yeast flakes/Grated vegetarian cheese||2 Tablespoon|
|Grated nutmeg||1 Pinch|
Melt half the butter or margarine in a pan and saute the millet over a medium heat for about 5 minutes, stirring, Add the boiling water and cook gently for about 20 minutes, or until the millet is tender and all the water is absorbed.
Set aside, Melt the remaining butter or margarine in a separate pan and saute the celery for 5-10 minutes, until soft.
Stir in the spinach and/or kale and cook for a few minutes until wilted.
Stir in the flour and add the warm milk, stirring to prevent lumps forming.
Reduce the heat and cook for a few minutes, stir in the millet and cheese or yeast flakes and season with salt and nutmeg.
Mix well and serve.