Millet with chicory

For 4 people
300 g of millet
400 g of chicory (red and/or green)
extra virgin olive oil
salt

Peel the chicory, tear into pieces coarsely with hands and cook low heat in a nonstick pan with a little oil.
Add salt and during cooking, add a few tablespoons of water if necessary.
Rinse the millet under running water using a fine mesh strainer and toast in two tablespoons of oil.
Add the cooking water (just over twice its volume), add salt and simmer until the liquid is completely absorbed.
When the millet is cooked add the chicory, toss and serve hot.
Serve with a drizzle of extra virgin olive oil cold pressed, to scent the whole.
A healthy dish, very easy and tasty!