Millet with Lemon and Scallions

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Rita says: You may have used millet as bird feed, but it's a great food for people, too! It's a terrific source of protein, it cooks in 20 to 25 minutes and it's quite versatile. You can replace the water with vegetable or chicken stock for added flavor.

Try adding cooked millet to soups for a protein boost!



Rinse millet in a fine meshed sieve under cold running water. Place millet in a pan and add salt and water. Cover and bring to a boil. Reduce heat to low and cook for approximately 20 to 25 minutes. Fluff with a fork.

Add the lemon zest and juice, mix together.

Season with salt to taste. Serve with finely chopped scallions sprinkled over the top.


Recipe by Leon Bloom, PCC Fremont Deli and Rita Condon, former PCC Staff Nutrition Educator.
Served at the 2007 Annual Meeting dinner along with:

Recipe by Leon Bloom and Rita Condon, current and fomer PCC staff

Learn more about our recipes. View guidelines »

More about: citrus, lemons, millet, whole grains


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Wonderful dish with beautiful texture. I reduced the amount of lemon juice used - only used juice from 1 lemon - and the flavor was still very strong. Using the suggested 2 lemons seems little overwhelming unless you are a true lemon lover.

I accompanied the grains with roasted vegetables for a delicious dinner.

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