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1 cup cooked millet
1/4 cup lemon juice
1/4 cup olive oil
10 kalamata olives diced
1/2 cup artichoke hearts chopped
Handful chopped italian parsley
1/3 cup currants
1/3 cup pine nuts
Goat feta (optional)


Wash and rinse millet. Dry toast for a few minutes until it becomes fragrant, and then add 2 cups water and ½ tsp salt. Bring to boil and simmer for 22 minutes.

Let millet cool for 5 minutes. Add pine nuts to a pan and dry toast on medium heat while moving with a wooden spoon. Turn off once about half have turned brown.

Combine everything together in a bowl.

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