Millet pie

For 4 people:
200 g of millet
water
Salt
1 carrot
1 onion
2 leeks
2 cloves garlic
thyme
4 tablespoons nutritional yeast flakes
extra virgin olive oil

Thoroughly wash the vegetables and cut them into thin strips.
Place them in a pot with a little oil and toss for a few minutes to flame allegra.
Then pour the washed and drained, stir a few seconds, add enough water to cook, add salt and let simmer covered for 20-25 minutes.
If at the end of cooking water hadn't been completely absorbed, let stand to fire off.
Join the nutritional yeast and a little olive oil, blend between and then arrange in a baking pan previously greased with oil.
Pass in a hot oven for 15 m. about, having dusted with a bit of thyme.