Millet Pilaf
1 cup millet
2 cups chicken broth
1/4 tsp. salt
2 tsp. olive oil
1 cup red onion, finely chopped
2 cloves garlic, minced
1/2 cup yellow bell pepper, finely chopped
1/2 cup frozen peas
1/2 cup zucchini, finely chopped
1-2 tbsp. lemon juice
1/4 cup fresh basil, thinly sliced
In a heavy saute pan, toast the millet on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.  Meanwhile, bring broth to boiling, then carefully pour broth into the millet.  Add salt; cover, and reduce heat to low and cook 15 minutes.  Meanwhile, heat oil in a medium saucepan over medium high heat.  Add onions, garlic, bell pepper, peas, and zucchini; cover and cook for 5-8 minutes.  Fluff millet with a fork, and season with salt and pepper to taste.  Stir vegetable mixture into millet.  Add lemon juice and basil and serve.
Source: From HyVee
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat