Lemony Herbed Millet
Ingredients
- 1 1/2 cups millet
- 2 1/4 cups unsalted vegetable broth, preferably homemade
- 1 1/2 teaspoon sea salt
- 1/2 cup arame, soaked in warm water for 10 minutes
- 3 green onions, finely chopped, plus more for garnish
- 1/2 cup parsley, finely chopped, plus more for garnish
- 1/2 cup basil, finely chopped, plus more for garnish
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Black pepper
- 1/3 cup pine nuts, toasted in a dry skillet, for garnish
Directions
1. Toast the millet in a dry skillet until fragrant.
2. 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.
3. While the millet is cooking, drain the arame and finely chop.
4. When the millet is cooked, fluff it with a fork and transfer to a serving bowl. Mix in the arame, green onions, parsley, basil, lemon zest, lemon juice, olive oil, and black pepper, to taste.
5. Serve immediately topped with extra herbs, green onions, and pine nuts.
