This grain side dish is often mixed with ground corn, buckwheat, and other grains for added fiber and flavor. It mixes well with fruit for breakfast and is excellent for people with gluten intolerance.
INGREDIENTS | SERVES 4
- 2½ cups Rich Poultry Stock or low-sodium canned chicken stock
- 1 cup millet
- 2 tablespoons butter
- ½ teaspoon salt
Heat the chicken stock to boiling.
Sauté millet in butter for a few minutes; then add boiling chicken broth and salt. Stir and cover.
Turn heat to low and simmer 25 minutes. Turn off heat and let stand, covered, for 5 minutes.
PER SERVING: Calories: 250 | Fat: 7.5 g | Protein: 7.5 g | Sodium: 698 mg | Fiber: 4.5 g | Carbohydrate: 37 g