Serves 4 to 6
This also makes a terrific recipe for other small grains like quinoa or amaranth. Just be sure to adjust the cooking time so grains are tender but not mushy. Use this tasty pilaf as a bed for seared salmon or scallops.
1 cup millet
6 cups water
2 tablespoons vegetable or low-sodium vegetable broth
1 cup chopped onion
1/2 cup chopped parsley
Place millet and water in a large saucepan. Bring to a boil, reduce heat to medium low and simmer until tender, about 30 minutes. Drain well.
Heat broth in a large skillet over medium heat. Add onion and cook until softened, 3 to 4 minutes. Add parsley and cook 1 minute more. Stir in cooked millet and toss gently to combine. Serve immediately.