Mediterranean Millet Recipe
Studded with dried apricots and pistachios, this lemony Mediterranean Millet Pilaf is loaded with flavor and simple to make in under 30 minutes.
Servings: 4
Calories: 308kcal
Ingredients
- 1 cup millet
- 1¾ cup water
- ¼ cup dried apricots (about 8) roughly chopped
- ¼ cup shelled pistachios roughly chopped
- 1 lemon zest and juice (See Notes)
- 1½ Tablespoons extra virgin olive oil
- ½ cup fresh parsley chopped
- salt and pepper to taste
Instructions
Instant Pot method:
- Place the millet and water in the Instant Pot and close the lid. Using the pressure cooker function on high, set the timer for 10 minutes. Allow the pressure to release naturally. Once the pressure has released, remove the lid.1 cup millet, 1¾ cup water
Stove top method:
- Bring 2 cups water to boil in a small pot. Add the millet. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 20 minutes. Drain off any remaining water.1 cup millet
To make the pilaf:
- Add the apricots, pistachios, lemon zest, lemon juice, olive oil, and parsley to the cooked millet. Gently fold the ingredients together to combine. Taste and add salt and pepper, as needed.¼ cup dried apricots, ¼ cup shelled pistachios, 1 lemon, 1½ Tablespoons extra virgin olive oil, ½ cup fresh parsley, salt and pepper
Notes
Don't forget to zest the lemon before squeezing the juice.
Leftovers can be refrigerated in an airtight container for up to 5 days. Enjoy it reheated or at room temperature.
Nutrition
Calories: 308kcal | Carbohydrates: 46g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 349mg | Fiber: 6g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 24.8mg | Calcium: 37mg | Iron: 2.6mg
