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
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