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Black Mustard Leaves, Tricorn Leek and Millet

Black Mustard Leaves, Tricorn Leek and Millet is a modern Fusion recipe for a vegetarian dish of cooked millet flavoured with black mustard seeds, three-cornered leeks and seeds. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Black Mustard Leaves, Tricorn Leek and Millet.

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Serves:

2

Rating:

Tags : Wild FoodFusion RecipesFusion Recipes

I've had a packet of millet hanging around in my cupboard for ages. One of my springtime walks goes through woodland with a stream. It's full of aromatic (and very garlicky) tricorn leeks and tasty black mustard leaves early in the season. I picked a few handfuls of each and headed home. If you don't have millet, couscous would be just as good. This is the dish I cooked for lunch:

Ingredients:

50g black mustard leaves
50g tricorn (three-cornered) leek leaves
125g cooked millet (I steamed in the same way you cook couscous)
1 tbsp pine needle vinegar
2 small handfuls of seeds (I used toasted pine nuts, but pumpkin seeds of linseeds would be just as good)
generous knob of butter
glug of olive oil
soy sauce
freshly-ground black pepper, to taste

Method:

Chop together the mustard leaves and tricorn leek leaves. Place a pan over medium heat and when hot add the butter and olive oil. When the butter is foaming add the chopped leaves.

Fry until just wilted then stir in the cooked millet (or couscous), vinegar, a few dashes of soy sauce. Stir-fry everything together for 30-60 seconds. Now add the pine nuts (or seeds of your choice). Stir to combine and season to taste with black pepper.

Serve hot.