Toasted Millet with Parmesan

recipe
This dish is similar to grits or polenta and pairs well with steak or grilled pork. For al dente texture, simmer only 15 minutes. A serving offers more than 10 percent of a day's fiber, a dose of iron, and filling protein.

Yield:

5 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 200
Caloriesfromfat 25 %
Fat 5.5 g
Satfat 2.6 g
Monofat 1.4 g
Polyfat 1 g
Protein 7.5 g
Carbohydrate 29.8 g
Fiber 3.5 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 374 mg
Calcium 96 mg

Ingredients

1 cup uncooked millet
3 cups water
1/2 teaspoon salt
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 tablespoon fresh lemon juice
2 teaspoons butter
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper

Preparation

Place millet in a large nonstick skillet over medium heat; cook 4 minutes or until toasted, stirring constantly.

Combine millet, 3 cups water, and salt in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Remove from heat; cover and let stand 10 minutes. Stir in cheese and remaining ingredients.

Note:

May 2007
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