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Millet-Herb Stuffing

By Victoria Groce, About.com

Updated: May 29, 2007

About.com Health's Disease and Condition content is reviewed by our Medical Review Board

This is intended as a nut-free, dairy-free replacement for the feta-mint pesto in the Lamb with Feta-Mint Pesto recipe. Millet is a whole grain that is considered relatively non-allergenic, and when dry-toasted, takes on a nutty flavor.

To serve this stuffing as a side dish, simply use a little less mint and skip the final step (processing the cooked millet and herbs with olive oil to make a paste). Millet is a useful grain for those with wheat allergies to have in their repertoire.

Prep Time: 0 hours, 5 minutes

Cook Time: 0 hours, 25 minutes

Ingredients:

  • 1 c dried millet
  • 2 1/2 c chicken or vegetable broth
  • 1 generous bunch fresh mint leaves, torn
  • 2 Tbsp fresh sage leaves, torn
  • salt and pepper
  • extra-virgin olive oil

Preparation:

In a dry skillet, toast millet over medium heat until golden and fragrant. (The millet may start to pop a little, almost like popcorn).

Add broth, herbs, salt, and pepper and heat until boiling. As soon as the mixture comes to a boil, turn down to low and simmer, covered, for 15 to 20 minutes or until millet is al dente.

If using as stuffing, put cooked millet into a food processor or blender and pulse, along with a slow stream of olive oil, until you get a barely spreadable, chunky paste.

Makes two to three cups.

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