4
Easy
1 hour
30–45 minutes1. To make the millet, place the boiling water, salt and millet in a saucepan and cook for 10 minutes, or until the water becomes starchy.
2 Once the water is starchy and the millet is sticking together, rinse under cold water and gently steam with 1⁄2– 3⁄4 cups water for a further 8–10 minutes, or until the millet is cooked. Make sure that you constantly agitate the millet with a fork so that it doesn’t stick together.
3. To make the sorghum, place the remaining boiling water, salt and the sorghum in a saucepan and cook for 15 minutes, or until the water turns a dark brown colour.
4. Rinse under cold water and fill the saucepan with enough cold water to cover the sorghum. Cook for a further 15 minutes, or until the sorghum is soft but still has a bite.
5. Gently cook the onion and celery in the oil until the onions have softened. Place the grains, onion, celery, lemon zest and spinach in a bowl. Season and add the dressing.
6. To make the dressing, blend all the ingredients until a smooth paste forms. If you prefer a runnier consistency, adjust the water and oil and add lemon juice to taste.
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Photograph: Jan Ras
Production: Khanya Mzongwana
