Millet with Zucchini or Endives
Boil 1 cup millet in 2 ˝ cups water for 20 minutes. Add sea salt to taste, and place in an oiled cheese dish ("gratin"). Add 3 small zucchini or 3 endives, sliced, to the salted water for 3 minutes. Prepare the
white sauce ("béchamel") as follows: dissolve 2 Table spoons ground barley supplements to 1 cup 2% or partially skimmed milk, add salt, light broth, 3 peeled garlic cloves, and 2 small, peeled, whole onions. Bring
to a boil, stirring constantly, add a little water if the sauce is too thick. Simmer a few minutes, then pour over the millet allowing it to run into the layers of the preparation. Add 150 grams of grated Gruyere and
bake in the oven for 20 minutes at 350° F. Serve with a fresh salad and nuts or roasted sunflower kernels. Source: SA Flanquart
