Millet With Spinach and Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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To toast pine nuts, shake them in a small skillet over medium-high heat until fragrant and starting to brown. (Beware: They burn quickly.) Ingredients:
1 cup millet |
1/3 cup coarsely chopped dried apricot |
1 liter vegetable stock |
1/2 lemon, juice of |
salt & pepper |
1/2 lb baby spinach leaves |
1/4 cup pine nuts, toasted |
Directions:
1. Put millet, apricots and stock in large pan.
2. Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes.
3. Stir in lemon juice, salt and pepper.
4. Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
5. Gently stir to blend millet and spinach.
6. Place in serving bowl.
7. Top with pine nuts.
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