Spiced and Herbed Millet

Cook: 30M

Spiced and Herbed Millet

Diets

Gluten free

Ingredients

Produce
- 1/2 Lemon, Juice of
- 1/4 cup Parsley

Canned Goods
- 4 cups Vegetable or chicken broth

Pasta & Grains
- 2 1/2 cups Millet

Oils & Vinegars
- 2 tsp Olive oil
- 2 tbsp Olive oil, Extra Virgin

Nuts & Seeds
- 1/2 tsp Cumin, ground

Time
Cook: 30M

Found on cooking.nytimes.com

Description

Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of lifes true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice. Featured in: Sweet Potato Curry And Mushroom Ragout? That's Comfort.

Directions

Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir. Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes. Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.

Nutrition

428 calories; 11 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 13 grams protein; 4 milligrams cholesterol; 234 milligrams sodium

Serves: 6 servings
Cook Time: PT30M

cooking.nytimes.com

364 6 2017-07-31 13:37:28

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