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tuesday, may 26: lemony millet

Ok, I know I owe you guys lots of recipes. I have tons waiting, I just need to get off my lazy butt and write the posts! Last night I made a lemony millet dish inspired by a pin I saw on Pinterest. It was delicious!



1 cup millet

1 cup corn (fresh or frozen)

1 cup chickpeas

4 cups chopped spinach

A couple tablespoons of olive oil (I used meyer lemon olive oil)

1-4 tablespoons lemon juice

1 teaspoon cumin

Pinch of salt and pepper

Pinch of oregano

A couple tablespoons of pine nuts


Bring 2 cups water to a boil, add millet, then reduce to a simmer, cover, and cook until all the water is absorbed, about 20 minutes.

In a large pan, add a tablespoon of olive oil and put over medium heat. Add chickpeas and cook for about 5 minutes. Add corn and cook for an additional 10 minutes. Add cumin, salt, and pepper and stir in well. Add the spinach and continue to cook for a couple minutes until spinach wilts.

Move cooked millet to a large serving bowl. Add 1 tablespoon lemon juice (add 3-4 tablespoons if you are using regular olive oil) and a couple tablespoons of olive oil (I just drizzled some in) and stir. Mix in the chickpea, corn, and spinach and stir well. Add a pinch of oregano and some pine nuts to garnish.



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