Wild Rice, Millet and Almonds Pilaf


1 small onion, roughly chopped
2 cloves garlic, crushed  
4 tbsp olive oil
1 cup millet (hulled), cooked
1 cup of wild rice
Sea salt to taste
½ cup slivered almonds
½ cup sunflower seeds
¼ cup pepita seeds
1 large leek, thinly sliced
1 large zucchini, thinly slice
1 cup mushrooms, thinly slice
1 can of canned crushed tomatoes
2 tsp ground black pepper
1 tsp ground cinnamon
1 tsp of sea salt


Heat 2 tbsp. of the oil in a saucepan and add the onion, leek and garlic.  Sauté for about 3 minutes until tender but not brown.  Add the millet, wild rice and cook for another 2 minutes, stirring occasionally.

Place the almonds and seeds on a baking tray and place under the grill and toast until lightly browned, turning frequently, set aside.

Add the mushroom and zucchini, cook for about 7-10 minutes. Add the tinned tomatoes and stir-fry for a further 2-3 minutes.

Add cinnamon, salt and pepper.

Remove from the heat and stir in the almonds and seeds.

Drizzle with olive oil.