Meyer Lemon and Sumac Millet

Recipe and photo by Tami Ganeles Weiser Yield:  6 half-cup servings (3 cups total)
Prep Time:  10 minutes Cook Time:  25 minutes

Meyer Lemon and Sumac Millet

For all its simplicity, this millet packs a punch of bright, tart flavors.


1 cup millet

2 cups Roasted Vegetable Stock, or store-bought low-sodium vegetable or chicken broth

2 teaspoons olive oil

½ teaspoon white pepper

2 teaspoons crushed and dried sumac

1 tablespoon Meyer lemon juice

1 teaspoon Meyer lemon zest

1 teaspoon kosher salt to taste


  1. Toast the millet in a dry saucepan set over medium heat, stirring frequently, for 4 to 5 minutes, until it is lightly browned and fragrant. Add the broth, olive oil, and white pepper and bring to a boil. Cover, reduce the heat, and simmer for 20 minutes. Remove from the heat,  allow to sit undisturbed, still covered, for about another 10 minutes.
  2. Fluff the millet with a fork, stir in the sumac, lemon zest, and lemon juice. Serve hot.

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