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)
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.