Millet With Baby Spinach- Side Dish or Warm Salad

“A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 200 g millet
  • 1 cup water
  • 2 12 cups vegetable stock
  • 50 g dried apricots, finely chopped
  • 60 g sliced almonds
  • 250 g baby spinach leaves
  • 12 lemon, juiced
  • salt and pepper

Directions

  1. Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
  2. Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
  3. Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
  4. Serve scattered with the flaked almonds over the top as garnish.

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