Millet meatballs with radicchio chicory

For 4 people: 1 cup (tea) of millet, 2-3 small heads radicchio di Chioggia, 3-4 tablespoons of wheat flour 2, 1 onion, chopped parsley

Wash the millet under plenty of running water, and toast for a few minutes in a pan with a little oil.
Meanwhile, heat 2 cups of water with the vegetable stock cube.
Add the water to the millet, bring to a boil, and cook over low heat for 15 minutes and covered pot.
Turn off the heat and let stand 5 minutes (without stirring).
Meanwhile, sauté the sliced onion in a little oil and water.
Add the radicchio, cut into strips, and a little salt.
Cook for 15 minutes.
Mix millet and radicchio, add the parsley and enough flour to make a smooth dough.
Form meatballs and fry in a pan with a little olive oil, 2-3 minutes on each side until they become crispy and golden.
Serve hot with a side dish of green salad.
It is suitable as a main dish.
Other vegetables can be used in place of radicchio.