Millet with Olives and Lemon - Vegan

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Millet with Olives and Lemon - Vegan

1 cup millet, well rinsed

2 cups water

generous pinch sea salt

1/4 cup kalamata olives, chopped pitted

juice of 1/2 lemon

2 tablespoons chopped fresh parsley

 

 

 

 

Place the millet in a medium saucepan over medium heat

and toast briefly. Add water and salt. Bring to a

boil, then reduce heat to low, cover, and cook,

covered, until the millet has absorbed all the liquid,

about 20 to 25 minutes. Remove from heat, fluff with a

fork, and add olives, lemon juice, and parsley. Serve.

 

 

Serves 4.

 

Author: Isabel Clark

Source: Clark Wellness

Formatted by Chupa Babi: 09.11.07

 

ChupaNote: a great way to use leftovers. Instead of

olives, lemon juice, parsley, add leftover veggies,

soup, greens. Keep proportions the same or experiment.

 

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