Millet is a tiny yellow grain that is popular in the cuisines of northern China and parts of Africa. Because it’s somewhat alkaline in nature, it can help soothe an acid stomach. Makes 6 entrée servings; 405 calories per serving, 8 grams fat, 18 percent of calories from fat
• 2 cups millet
• 3 cups defatted chicken stock or vegetable stock
• Pinch of sea salt
• 1 bay leaf
• 6 scallions, minced
• 2 cups minced fresh parsley
• 1/4 cup minced fresh basil
• Juice of 2 lemons (about 1/2 cup)
• Juice of 1 small orange (about 1/4 cup)
• 3 tablespoons olive oil
• 2 tablespoons toasted slivered almonds
1. Toast the millet in a large stockpot (or pressure cooker) over medium-high heat until golden brown, about 3 minutes. The millet will pop and crackle as it begins to toast.
2. Add the stock, salt, and bay leaf and bring to a boil. Reduce the heat, cover, and let simmer until the millet is tender, about 20 to 25 minutes. (If you’re using a pressure cooker, add the stock, salt, and bay leaf; cover and bring up to pressure. It will take about 15 minutes to cook the millet.)
3. Meanwhile, in a large bowl, combine the scallions, parsley, basil, lemon and orange juices, and oil. Add the millet to the parsley mixture and toss well. Serve warm, at room temperature, or slightly chilled, sprinkled with the almonds.
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Recipes With Parsley: Prepare A Parsley Buffet
Judith Benn Hurley has written for Ladies’ Home Journal and Prevention, where she was food editor for five years.