Millet with Lemon and Scallions
Serves: 4-6
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!
Ingredients
Preparation
NotesIngredients
- 1 1/2 cups organic millet Add to list
- 1/2 teaspoon salt Add to list
- 2 1/2 cups water Add to list
- Zest and juice from two organic lemons Add to list
- Salt to taste Add to list
- 1 bunch scallions, chopped finely (white part and a little of the green part) Add to list
Preparation
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.
Notes
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 , current and fomer PCC staff
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.
Tasty
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.
March 29, 2010 at 10:05 AM — Gabigabs