Millet with Lemon and Scallions

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  • 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.

Special notes:

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