Lemony Millet Pilaf

• 2 teaspoons olive oil (or use some of the oil from the sun-dried tomatoes for more flavour)
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 garlic clove, minced
• 34 cup millet
• 1 12 cups low sodium chicken broth or 1 12 cups vegetable broth
• 12 lemon, juice of
• 14 cup sun-dried tomato, well drained and finely chopped
• 12 teaspoon sea salt
• fresh ground black pepper, to taste
• 14 cup chopped fresh Italian parsley (flat-leaf)

1. In a medium saucepan heat the olive oil over medium heat and add the onion, celery, and garlic, salt and pepper.
2. Cook until vegetables softened and fragrant, about 8 minutes.
3. Add the millet; stir well to coat the grains in oil and cook about 1 minute more.
4. Add broth, lemon juice, and sun-dried tomatoes.
5. Bring to a simmer, cover, and reduce heat to low.
6. Let cook for 20-25 minutes until all the liquid is absorbed, adding a little extra water or broth if it looks as though it is getting too dry.
7. Remove from the heat and let sit 10 minutes until grains are tender.
8. Fluff with a fork and serve.

olive oil, onion, stalks celery, garlic, millet, chicken broth, lemon, tomato, salt, fresh ground black pepper, fresh italian parsley

Taken from www.food.com/recipe/lemony-millet-pilaf-446339 (may not work)