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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Easy and tasty whole grain side dish. Ingredients:
2 teaspoons olive oil (or use some of the oil from the sun-dried tomatoes for more flavour) |
1 small onion, finely chopped |
2 stalks celery, finely chopped |
1 garlic clove, minced |
3/4 cup millet |
1 1/2 cups low sodium chicken broth or 1 1/2 cups vegetable broth |
1/2 lemon, juice of |
1/4 cup sun-dried tomato, well drained and finely chopped |
1/2 teaspoon sea salt |
fresh ground black pepper, to taste |
1/4 cup chopped fresh italian parsley (flat-leaf) |
Directions:
1. In a medium saucepan heat the olive oil over medium heat and add the onion, celery, and garlic, salt and pepper. Cook until vegetables softened and fragrant, about 8 minutes. Add the millet; stir well to coat the grains in oil and cook about 1 minute more. Add broth, lemon juice, and sun-dried tomatoes. Bring to a simmer, cover, and reduce heat to low. Let cook for 20-25 minutes until all the liquid is absorbed, adding a little extra water or broth if it looks as though it is getting too dry. Remove from the heat and let sit 10 minutes until grains are tender. Fluff with a fork and serve.
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