Millet With Spinach and Pine Nuts

READY IN: 1hr 5mins
Recipe by Dancer

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

Top Review by Food Snob in Israel

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.

Ingredients Nutrition

  • 1 cup millet
  • 13 cup coarsely chopped dried apricot
  • 1 liter vegetable stock
  • 12 lemon, juice of
  • salt & pepper
  • 12 lb baby spinach leaves
  • 14 cup pine nuts, toasted


  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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