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Easy Lemon Millet and Rice Pilaf
Fresh lemon peel and chopped parsley bring a bright, citrusy finish to this comforting millet and rice pilaf. You'll simmer the tender grains and sweet corn directly in rich chicken broth, ensuring they absorb maximum savory flavor from the very start. It's a hearty, vibrant side dish that pairs beautifully with roasted chicken or grilled fish.
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.
- 2Stir in the millet, white rice, and frozen corn, then reduce the heat to low.
- 3Cover the pan and simmer for 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid. Don't lift the lid too often, as releasing the steam slows down the cooking process.
- 4Remove the pan from the heat. Stir in the chopped parsley and grated lemon peel just before serving.
Notes
- Swap: Vegetable broth works perfectly instead of chicken broth if you're cooking for vegetarians.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of water to rehydrate the grains.