Savoury millet with leeks, mushrooms and pumpkin seeds

Ingredients

For 1 serving

• Millet50 g
• Leek80 g
• Button mushrooms80 g
• Pumpkin seeds12 g
• Vegetable broth200 ml
• Extra virgin olive oil1 teaspoon
• Thyme1 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Rinse the millet well in a sieve until the water runs clear; put it in a small pan with the vegetable stock, bring to the boil, lower to a low heat, cover and cook for 18 minutes, until it has absorbed the stock and is creamy.
2. Meanwhile trim off the dark green top and roots of the leek, slice it into thin rounds and rinse well to remove any grit; wipe the button mushrooms with a damp cloth and slice them.
3. Heat the oil in a frying pan over a medium-low heat and sweat the leek for 5 minutes, until soft and translucent; add the mushrooms and thyme leaves and cook for another 5 minutes over a medium heat, until the mushrooms are golden.
4. Toast the pumpkin seeds in a dry small pan for 2 minutes, until they puff and pop.
5. Stir the vegetables into the millet and season with salt; serve topped with the pumpkin seeds.