Imprimer ma sélection
Preparation
Melt the butter in a saucepan, over low heat.
Add the thinly sliced leeks, and allow them to sweat for 3 minutes, stirring from time to time.
Add the millet, and continue cooking over low heat for another
2 minutes.
Moisten with the poultry broth, and add the sprig of rosemary.
Season, cover, and cook over low heat for 12 minutes.
Add the kale leaves to the millet, and continue cooking for
3 minutes, covered.
Remove from the heat, take out the pieces of rosemary, and add
the pumpkin seeds, orange zest, and orange juice.
Adjust the seasoning, and serve as an accompaniment to meat or
fish.
Note: You can replace the millet with 1 cup (250 mL) of quinoa moistened
with 2 cups (500 mL) of poultry broth, or simply with brown rice.