Spiced and Herbed Millet

• 2 teaspoons olive oil
• 2 1/2 cups millet
• 1/2 teaspoon ground cumin
• 4 cups vegetable or chicken broth
• Juice of half a lemon
• 1/4 cup chopped parsley
• 2 tablespoons extra virgin olive oil

1. Place olive oil in a medium saucepan over medium-low heat.
2. Add millet and stir until glossy.
3. Add cumin and broth and stir.
4. Raise heat and bring to a boil, then cover and reduce heat to low.
5. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
6. Remove from heat and add lemon juice, parsley and extra virgin olive oil.
7. Work them into the millet using a fork, fluffing mixture.
8. Transfer to a warmed bowl and serve.

olive oil, millet, ground cumin, vegetable, parsley, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/11650 (may not work)