SUMMER MILLET RISOTTO

Summer Millet Risotto image

Provided by Barbara Kafka

Time 1h10m

Yield 8 cups

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 medium-size onion, minced
2 medium-size garlic cloves, smashed, peeled and minced
2 cups millet
5 cups chicken broth, or vegetarian broth (see Micro-Tip)
2 small zucchini, cut in 1/4-inch dice
2 medium-size red bell peppers, cored, deribbed and cut in 1/4-inch dice
2 cups loosely packed basil leaves, chopped
3/4 cup pine nuts
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes.
Stir in millet and broth. Cook for 20 minutes. Stir in zucchini and peppers. Cook for 21 minutes. Stir in basil and pine nuts. Cook for 2 minutes.
Remove from oven. Stir in salt and pepper.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams