Meyer Lemon and Sumac Millet
Recipe and photo by Tami Ganeles Weiser
half-cup servings (3 cups total)
Prep Time: 10 minutes Cook Time: 25 minutes
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
- 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.
- Fluff the millet with a fork, stir in the sumac, lemon zest, and lemon juice. Serve hot.