- 1 1/2 cups millet
- 1/2 teaspoon salt
- 2 1/2 cups water
- 2 lemons, zested and juiced
- Salt, to taste
- 1 bunch scallions (green onions), chopped finely (white part and a little of the green part)
Rinse millet in a fine-mesh sieve under cold running water. Place rinsed millet in a saucepan and add salt and water. Cover and bring to a boil over high heat. Reduce heat to low and cook for 20 to 25 minutes. Fluff with a fork.
Add lemon zest and juice, mix together. Season with salt to taste. Serve with finely chopped scallions sprinkled over the top.