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Lemon Millet Pilaf
This bright and savory pilaf combines tender millet and long-grain white rice cooked in rich chicken broth. Sweet kernels of corn add a pleasant pop of texture to the hearty grains. Fresh parsley and grated lemon peel are stirred in right at the end to give the dish a clean, citrusy finish. It makes a quick and comforting side dish for busy weeknight dinners.
Ingredients
- 1 can (14 oz) chicken broth (for homemade broth, see page 528 )
- ⅓ cup water
- ¼ teaspoon onion powder
- ½ cup uncooked millet
- ½ cup uncooked regular long-grain white rice
- ½ cup frozen whole kernel corn (from 12-oz bag)
- ½ cup coarsely chopped fresh parsley
- 1 teaspoon grated lemon peel
Instructions
- 1Bring the chicken broth, water, and onion powder to a boil in a 2-quart saucepan. Stir in the millet, white rice, and frozen corn, then lower the heat.
- 2Cover the pan and let it simmer for 15 to 20 minutes until the grains are tender and have absorbed all the liquid. Remove from the heat and stir in the chopped parsley and grated lemon peel before serving right away.