Instructions
Follow the steps and taste along the way.
Prepare the millet and leek
Rinse the millet in a sieve, first with cold water and then with hot water, for a milder flavor. Halve the leek lengthwise, rinse thoroughly and slice into thin half-moons.
Toast the seeds
Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes. Once they become fragrant and start to brown in places, transfer them to a bowl so they don't continue to toast.
Soften the leek
Heat the olive oil in a pot. Add the leek and cook, stirring occasionally, over medium-low heat for 5 to 6 minutes, until tender and sweet but not browned. Stir in the rinsed millet.
Cook the millet
Pour in the vegetable stock, add the salt and black pepper, and bring to a gentle boil. Cover, reduce the heat and cook for 18 to 20 minutes, until the millet is tender and has absorbed most of the stock. Stir once or twice while it cooks. Remove from the heat and leave covered to stand for 5 minutes.
Finish and serve
Stir the lemon zest, 15 ml of lemon juice and chopped parsley into the millet. Taste and, if needed, add the remaining 15 ml of lemon juice for a fresh, not sharply sour, flavor. Divide among plates, sprinkle with the toasted pumpkin seeds and serve warm.
