Millet With Spinach and Pine Nuts Recipe #94830
To toast pine nuts, shake them in a small skillet over medium-high heat until fragrant and starting to brown. (Beware: They burn quickly.)
by Dancer^
1¼ hours | 15 min prep
4 large servings.
- 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
- Put millet, apricots and stock in large pan.
- 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.
- Stir in lemon juice, salt and pepper.
- Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
- Gently stir to blend millet and spinach.
- Place in serving bowl.
- Top with pine nuts.
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5 stars