Who knows this from childhood? It has always tasted so delicious and it still tastes good today.
- Clean leek sticks and cut into slices. Cook in boiling water until soft, drain and puree in a blender with a little leek liquid so that it is creamy.
- Clean spring onions and cut into slices.
- Cook millet with broth and a little salt until soft.
- Put millet in a bowl and serve with leek puree, spring onions and olive oil.
- 220 g millet
- 500 ml broth
- Olive oil
- 2 sticks of leek
- 2 spring onions