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Nutrition Facts
Serving Size 1 large servings. 131g Recipe makes 4 large servings.) The following items or measurements are not included below: vegetable stock
Calories 286
Calories from Fat 73		(25%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 48mg		2%
Potassium 597mg		17%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 6.6g	26%
	Sugars 6.5g
Protein 8.7g		17%
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By: stormylee

Millet With Spinach and Pine Nuts

Recipe #94830 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Dancer^
Jul 2, 2004

To toast pine nuts, shake them in a small skillet over medium-high heat until fragrant and starting to brown. (Beware: They burn quickly.)

4 large servings. (change servings and units)

Ingredients

1 cup millet
1/3 cup coarsely chopped dried apricot
1 liter vegetable stock
1/2 lemon, juice of
salt & pepper
1/2 lb baby spinach leaves
1/4 cup pine nuts, toasted

Directions

1
Put millet, apricots and stock in large pan.
2
Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes.
3
Stir in lemon juice, salt and pepper.
4
Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
5
Gently stir to blend millet and spinach.
6
Place in serving bowl.
7
Top with pine nuts.

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Featured Reviews for This Recipe

From: Food Snob in Israel

On Feb 11, 2008

I dunno. I almost didn't like this, but then after it sat in the fridge all night it got a bit better. Was better with a bit of salt too. I dunno. Really, this just didn't work for me. Wasn't so flavorful...or the flavors didn't work together...or something.

0 people found this review helpful

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From: Valeria

On Feb 1, 2006

This was a delicious dish and I can't wait to make it again. Spinach tastes great with pine nuts, and the millet and apricots add substinance to the dish. It was very easy to make. I used chicken broth and it turned out wonderful.

1 person found this review helpful

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From: woodland hues

On Mar 17, 2005

Easy to make and an exquisite taste experience! I'm delighted with this savoury-sweet grain dish. I used frozen chopped kale in place of the fresh spinach leaves and it worked well. The lemon and the toasted pine nuts make the magic happen here, I'd say, but then it would be nothing without the apricots, either. The millet took a bit less time to cook, 30-35 min and it was perfect. Thanks for this keeper.

2 people found this review helpful

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From: Podkayne

On May 25, 2007

I pulled millet at 35 minutes, but it still came out a little mushier than I like it. However, the combo of millet and green leafy vegetables was definitely a winner. I think I'll try something similar in the future, but maybe skip the apricots and try some grated parmesan cheese. Thanks for the recipe!

1 person found this review helpful

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