Warm Millet & Broccoli
- 1 cup hulled (pearled) millet
- 2-3 cups broccoli florets
- 3/4 cup plus 1/4 cup walnuts, roughly chopped
- 1 packed cup flat leaf parsley
- 2/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2/3 cup finely grated parmesan
- 2 cloves garlic
- fine ground sea salt
Place a heavy-bottomed saucepan with a lid over high heat. Place 1 cup of millet into the pot and stir constantly for 2-3 minutes until it smells deliciously toasty and cashew-like. Be sure the millet doesn’t brown. Carefully add 2 cups boiling water and ½ teaspoon salt. Return to a boil, then reduce the heat and cover the pot. Simmer until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. Set aside.
To cook the broccoli, bring a large saucepan of water to the boil and add a couple big pinches of sea salt. Add the broccoli and cook for about 30 seconds – just long enough for the color to change to bright green. Quickly drain and run under cold water for 20 seconds to stop it cooking further.
In a food processor, combine ¾ cup walnuts, parsley, olive oil, lemon juice, Parmesan, garlic, and a big pinch of sea salt. Process until well combined. Taste and adjust salt or lemon juice as you desire.
Toss the millet with cooked broccoli and ¾ of the pesto. Taste and add more pesto if you think it needs it. Top with remaining walnuts.
- sliced avocado
- crumbled feta
- lightly toasted karengo fronds, dulse, or bite size pieces of Nori