Follow these steps for perfect results
olive oil
onion
minced
garlic cloves
smashed, peeled and minced
millet
chicken broth
zucchini
cut in 1/4-inch dice
red bell peppers
cored, deribbed and cut in 1/4-inch dice
basil leaves
chopped
pine nuts
kosher salt
black pepper
freshly ground
Place olive oil in a 14x9x2 inch oval dish.
Cook, uncovered, at 100 percent in a high-power microwave oven for 2 minutes.
Stir in minced onion and garlic.
Cook for 4 minutes.
Stir in millet and broth.
Cook for 20 minutes.
Stir in zucchini and diced bell peppers.
Cook for 21 minutes.
Stir in chopped basil and pine nuts.
Cook for 2 minutes.
Remove from oven.
Stir in kosher salt and freshly ground black pepper to taste.
Expert advice for the best results
Toast the pine nuts for enhanced flavor.
Adjust broth consistency for desired creaminess.
Add a squeeze of lemon juice for brightness.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time
Serve in a shallow bowl. Garnish with fresh basil leaves and a sprinkle of pine nuts.
Serve as a side dish or a light main course.
Pair with a green salad.
Crisp and refreshing.
Discover the story behind this recipe
A modern twist on traditional Italian risotto.
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