Millet with Spinach and Mixed Seeds

INGREDIENTS

200 g millet

50 g dried apricots, roughly chopped

2 1/2 cups reduced-salt vegetable stock + 1 cup water

60 g mixed seeds

180 g spinach leaves

juice of 1/2 lemon

pepper to taste

Optional 1 cup diced and roasted / grilled pumpkin or sweet potato (with 1 T olive oil) + 1 t cumin - for added interest

 

PREPARATION METHOD

1.          Place the millet and dried apricots in a large saucepan and stir in the stock and 1 cup of water. Cover, bring to the boil, then lower the heat. Simmer for 15–20 minutes or until all the liquid has been absorbed and the millet is tender (may take longer)

2.         Cool the millet by running under cold water in a colander then drain.

3.        Meanwhile, toast the seeds in a small nonstick frying pan until they are golden-brown and fragrant. Set aside. Watch carefully!

4.         Add the spinach and lemon juice to the millet and season with pepper. Cover the pan and leave to cook over a very low heat for 4–5 minutes to wilt the spinach.

5. Stir the millet and spinach mixture gently, then spoon into a serving bowl.

6.        Add diced and roasted / grilled pumpkin or sweet potato + 1 t cumin for added interest

7. Scatter the toasted seeds on top and serve immediately