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Categories:
olive oil onion stalks celery garlic millet chicken broth lemon tomato salt fresh ground black pepper fresh Italian parsley
Viewed: 58 - Published at: 2 months agoIngredients
- 2 teaspoons olive oil (or use some of the oil from the sun-dried tomatoes for more flavour)
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 garlic clove, minced
- 34 cup millet
- 1 12 cups low sodium chicken broth or 1 12 cups vegetable broth
- 12 lemon, juice of
- 14 cup sun-dried tomato, well drained and finely chopped
- 12 teaspoon sea salt
- fresh ground black pepper, to taste
- 14 cup chopped fresh Italian parsley (flat-leaf)
Method
- In a medium saucepan heat the olive oil over medium heat and add the onion, celery, and garlic, salt and pepper.
- Cook until vegetables softened and fragrant, about 8 minutes.
- Add the millet; stir well to coat the grains in oil and cook about 1 minute more.
- Add broth, lemon juice, and sun-dried tomatoes.
- Bring to a simmer, cover, and reduce heat to low.
- Let cook for 20-25 minutes until all the liquid is absorbed, adding a little extra water or broth if it looks as though it is getting too dry.
- Remove from the heat and let sit 10 minutes until grains are tender.
- Fluff with a fork and serve.
