Nutritional Wisdom with Carly Pollack

Lemon & Herb Millet

Kris Carr

Lemon & Herb Millet

1 1/2 cups millet
2 1/4 cups vegetable broth
1 1/2 tsp sea salt
3 green onions, finely chopped
1/2 cup fresh parsley, chopped, plus more for garnish
1/2 cup fresh basil, chopped, plus more for garnish
1 lemon, zested
2 tbsp lemon juice
1/4 cup extra virgin olive oil
black pepper, to taste
1/3 cup pine nuts, toasted, for garnish

Toast the millet in a dry skillet until fragrant. Bring the broth to a boil. Add the millet and sea salt. Stir a couple of times, then reduce the heat. Cover, and cook, undisturbed, until the millet is soft and the broth has been absorbed, about 30 minutes. When the millet is cooked, fluff it with a fork and transfer to a serving bowl. Mix in the green onions, parsley, basil, lemon zest, lemon juice, olive oil, and black pepper, to taste. Serve immediately topped with extra herbs, green onions, and pine nuts.

4 Servings