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
Details
Servings 4
Cooking time 25mins
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.
You'll also love
- Smothered Sirloin Steak in Parm... 0/5 (0 Votes)
- Blueberry Pie with a Twist 0/5 (0 Votes)
- WILTED LETTUCE 0/5 (0 Votes)
- Sun-Dried Tomato Crusted Pork... 0/5 (0 Votes)
- Chicken-Couscous Bake with Capers... 0/5 (0 Votes)
- Olive Garden Five-Cheese Ziti 0/5 (0 Votes)
Review this recipe