Millet porridge with leek and spring onions

Who knows this from childhood? It has always tasted so delicious and it still tastes good today.

Preparation

  1. 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.
  2. Clean spring onions and cut into slices.
  3. Cook millet with broth and a little salt until soft.
  4. Put millet in a bowl and serve with leek puree, spring onions and olive oil.
Millet porridge with leek and spring onions
Millet porridge with leek and spring onions

Ingredients

  • 220 g millet
  • 500 ml broth
  • Olive oil
  • Salt
  • 2 sticks of leek
  • 2 spring onions