Читать книгу Vegan Cooking for One: Over 150 simple and appetizing meals - Leah Leneman - Страница 25

IMPERIAL/METRIC		AMERICAN
1 small	onion	1 small
4 tsp	vegetable oil	4 tsp
2 oz (55g)	millet	¼ cup
	sea salt to taste
¼ pint (140ml)	water	2/3 cup
2 oz (55g)	flaked (slivered) almonds	½ cup
1 small	leek	1 small
1 small	courgette (zucchini)	1 small
2 oz (55g)	mushrooms	1 cup
	freshly ground black pepper
¼ tsp	ground cinnamon	¼ tsp

1 Chop the onion. Heat 2 tsp of the oil in a saucepan and sauté the onion for about 3 minutes until tender but 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 the heat and simmer, covered, for about 20 minutes.

2 Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. Set aside.

3 Chop the leek and courgette (zucchini) finely. Heat the remaining 2 tsp of oil in a frying pan (skillet) or wok and stir-fry the vegetables for about 3 minutes.

4 Slice the mushrooms thinly and add them to the leek and courgette (zucchini). Stir-fry for a further 2–3 minutes.

5 When the millet is tender and the water absorbed, stir in the vegetables, cinnamon and pepper to taste. Cook for a couple of minutes longer, stirring, then remove from the heat, and stir in the almonds.