Sun-Dried Tomato infused Millet with Olives and Herbs

Good served with portabello mushrooms, either fill the cap or top millet with sliced mushrooms. Great side with chicken.

Sun-Dried Tomato infused Millet with Olives and Herbs
Sun-Dried Tomato infused Millet with Olives and Herbs

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 1

    c millet

  • 6

    sun dried toms, finely chopped

  • 2

    c water

  • 1

    red onion, finely chopped

  • 1

    Tbs EVOO

  • 1

    Tbs each, minced fresh rosemary, thyme and oregano (or 1 tsp each dry)

  • 2

    tsp mirin

  • 1/4

    c chopped cured olives of choice

  • fresh grnd black pepper

Directions

Rinse and drain millet Transfer millet to Dutch oven, dry roast over med heat until fragrant (about 3 min). Add sun-dried toms and water, bring to boil. Reduce heat to med-low, cover, simmer until liquid absorbed (about 25 min). Remove from heat (do not fluff) and set aside. In med skillet over med heat, saute onion in olive oil 3 min or until soft. Add herbs, mirin, and olives. Cont sauteing 2 min. Remove from heat. Fluff millet with fork, fold in herb mixture, season with salt and pepper and serve.

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