Breastfeeding Friendly Gluten Free Lemon Millet
Total time35 min
Prep time5 min
Cook time25 min
4.9(29)
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Learn more →Ingredients
4 servings
- 1 cup millet
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs clear, about 30 seconds. Shake off the excess water.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed millet and toast, stirring frequently, until the grains smell nutty and turn a shade deeper in color, about 2–3 minutes.
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