Sun-Dried Tomato infused Millet with Olives and Herbs

By loritot

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

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

Preparation

Step 1

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.