Veggie Millet Bowls

Veggie Millet Bowls


  • 1 cup uncooked millet

  • 2 cups water, or broth

  • 2 tablespoons EVOO

  • 1 medium onion, very thinly sliced

  • Chopped veggies of your choice (I used broccoli, spinach and mushrooms).

  • 2 tablespoons of butter

  • Juice from 1/2 lemon plus zest

  • Fresh basil (to your taste)

  • Crumbled feta


  • Add millet and water or broth to a medium saucepan.

  • Bring to a boil.

  • Continue cooking over medium heat until all water is absorbed (about 20 minutes).

  • Meanwhile, add olives and EVOO to a large iron skillet.

  • Cook onions over low heat , stirring occasionally until they are slightly browned (be careful not to increase heat as this will lead to burning.

  • When done, remove onions from heat and set aside.

  • In the same skillet, sauté broccoli and mushrooms.

  • Add spinach at the end, and sauté until wilted.

  • Remove veggies and set aside.

  • Melt butter in the skillet.

  • Add lemon juice, basil and mis well. Remove from heat.

  • Scoop millet into bowls.  Top with caramelized onions, veggies, sauce and crumbled feta.