Eosinophilic Esophagitis Friendly Gluten Free Lemon Millet

Total time35 min

Prep time5 min

Cook time25 min

Eosinophilic Esophagitis Friendly Gluten Free Lemon Millet

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Ingredients

4 servings

1 cup millet
2 cups chicken broth
Swanson Chicken Broth - 14.5 oz Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth
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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)

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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