Recipe - Millet Pilaf

1 small Onion
4 teaspoon Vegetable oil
One fourth cup Millet
Sea salt to taste
2/3 cup Water
One half cup Slivered almonds
1 small Leek
1 small Zucchini
1 cup Mushrooms
Freshly ground black pepper
One fourth teaspoon 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. Stirfry for about 3
minutes.

Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry
for a further 23 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