| 1 | Chop the onion. |
| 2 | Heat 2 teaspoons of the oil in a saucepan and add the onion. |
| 3 | Saute for about 3 minutes until tender by not brown. |
| 4 | Add the millet and cook for another 2 minutes or so, stirring occasionally. |
| 5 | Sprinkle in the salt and pour in the water. |
| 6 | Bring to the boil, then lower heat and simmer, covered, for about 20 minutes. |
| 7 | Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. |
| 8 | Set aside. |
| 9 | Chop the leek and zuchinni finely. |
| 10 | Heat the remaining 2 teaspoons oil in a frying pan (skillet) or wok and add the vegetables. |
| 11 | Stir-fry for about 3 minutes. |
| 12 | Slice the mushrooms thinly and add them to the leek and zucchini. |
| 13 | Stir fry for a further 2-3 minutes. |
| 14 | When the millet is tender and the water is absorbed, stir in the vegetables, pepper to taste, and the cinnamon. |
| 15 | Cook for a couple of minutes longer, stirring then remove from heat, and stir in almonds. |
| 16 | * |
