Toasted Millet with Parmesan

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 25%
  • Fat: 5.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1g
  • Protein: 7.5g
  • Carbohydrate: 29.8g
  • Fiber: 3.5g
  • Cholesterol: 11mg
  • Iron: 1.3mg
  • Sodium: 374mg
  • Calcium: 96mg

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

  1. Place millet in a large nonstick skillet over medium heat; cook 4 minutes or until toasted, stirring constantly.
  2. 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.
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