Millet and sausage casserole

This is an idea from the Joy of Cooking, but done in a different style...

Bring

2 cups water
1/2 cup millet
1/2 cup "green" rice (though any rice will do)

to a boil, and simmer covered until fully cooked. A rice cooker is handy for this step.

Prepare a white sauce: whisk together

3 tablespoons flour

and enough olive oil to make a smooth paste. Heat briefly, until it begins to simmer, and then whisk in

1-1/2 cup unsweetened soymilk
1/2 teaspoon salt
pinch nutmeg.

Cook over low heat, whisking frequently to prevent burns. While this is occuring, fry

3 minced cloves garlic
3 minced sage leaves
1 minced sprig thyme
2 minced rosemary leaves

in olive oil on a separate skillet. After the garlic begins to brown, add

1 sliced onion
2 Tofurky "Italian" sausages, cut into coins

and fry until the onions brown. Then add

8 oz frozen spinach
4 oz frozen broccoli

and defrost in the skillet.

Once the grains are cooked, the sauce has congealed, and the greens have defrosted, combine in a mixing bowl. Add the mixture to a greased, lidded casserole dish and bake 40 minutes at 350 degrees F.