This is a nourishing and extremely tasty dish. It has a high protien content and is rich in minerals such as calcium, phosphorus and most of the B-complex vitamins. The recipe provides 6 good portions. Ideally serve with butter beans or lentils as a side dish as well as steamed vegetables or with a raw salad.
1 small onion
3 spring onions, chopped
1 handful chopped parsley
25g pine nuts and/or
2 ½ tablespoons margarine
1 vegetable stock cube
Sea salt and freshly ground pepper.
Add the millet to the boiling salted water containing the stock cube. Simmer until the millet is tender by which time all the water should have evaporated. Add all the remaining ingredients and mix well, having removed the saucepan from the heat. Place half the mixture in an oven proof container and cover with a layer of the tomato sauce. Add the rest of the millet mixture and pour the bechemel sauce over the top. Place in a very hot pre-heated oven 450°F/230°C(Gas Mark 8) and cook until the surface is golden brown. (approx. 1 hour)