Serve this vegetable-rich whole grain dish with a fresh garden salad tossed with my Herbal Vinaigrette for a simple summer meal.
Ingredients
Millet
1½ cups
millet
3 cups
water
¼ teaspoons
sea salt
Vegetables
3 tablespoons
extra virgin olive oil
1 medium
sweet onion
chopped
2 cloves
garlic
crushed
1 large
red bell peppers
diced
2 medium
zucchini
diced
3
ears of corn
cut off cob
¾ cups
chopped
parsley
¼ cups
finely chopped
fresh basil
2 tablespoons
fresh thyme
¾ teaspoons
Herbamare
(or sea salt)
Garnish
1
lemons
cut into wedges
