Millet With Spinach and Pine Nuts
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
4 large servings.
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
- 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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Reviews
-
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!
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
Dancer
Guelph, 0