Randy Mayor; Styling: Claire Spollen

Recipe Summary

30 mins
40 mins
Serves 8 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons olive oil in a saucepan over medium heat. Add onion; sauté 3 minutes. Add millet and garlic to pan; cook 2 minutes. Stir in chicken stock, water, and 1/2 teaspoon kosher salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Combine 2 1/2 tablespoons olive oil, 1/4 teaspoon kosher salt, cilantro, lime juice, honey, cumin, and black pepper in a bowl. Add millet mixture, chopped red bell pepper, avocado, and black beans; toss to coat. Sprinkle with feta.


Chef's Notes

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Nutrition Facts

225 calories; fat 9.8g; saturated fat 2.3g; mono fat 5.6g; poly fat 1.4g; protein 7g; carbohydrates 28g; fiber 5g; cholesterolmg; ironmg; sodium 283mg; calciummg.