Sidedish of Millet, Leek and Pumpkin

Servings: 4
Prep time: 20
Cooking time: 40
INGREDIENTS
  • - 100 g of millet
  • - 400 g of pumpkin
  • - 2 leeks
  • - 1 teaspoon of chopped rosemary
  • - 1 teaspoon of chopped parsley
  • - 1 teaspoon grated lemon rind
  • - Oil
  • - salt
  • - 200 g celeriac
  • - 120g canned chickpeas, drained
  • - 10 g of dried mushrooms
  • - Orange zest
  • - 1 teaspoon of coriander
  • - boulgur
INSTRUCTIONS
  1. Rinse repeatedly the millet and dry it. Clean the leeks from the outer sheath, from the roots and top greens, cut in two lengthwise and slice thinly. Peel the pumpkin from peel, seeds and filaments and cut into small cubes.
  2. Saute the leeks in a pan with the chopped rosemary and 4 tablespoons of olive oil for about 10 minutes at medium-low heat. Add the millet and let it cook for a few minutes. Add the diced pumpkin, salt and pour 250 ml of water.
  3. Cover and cook for 25 minutes over a low heat, pouring more water when you need it is too dry. The end result will still be dry. At the end of cooking, add the lemon zest and parsley, stir and serve.