1 cup millet (I used Bob's Red Mill GF millet)
zest of 1 lemon
juice of 2 lemons divided (approximately 1/3 cup each lemon)
2 cups water
1/2 teaspoon garlic powder
1 cup cucumber (about 1/2 a medium cucumber,) chopped
20 grape or cherry tomatoes, quartered
3 - 6 green onions, sliced
1 cup minced fresh parsley (about 1/2 a bunch)
1/4 cup minced fresh mint leaves (about 4 sprigs leaves removed)
2 cups cooked or 1 can of chick peas
Instant Pot directions: Millet cooks perfectly in the instant pot, and the lemon flavour is more intense. Measure the lemon juice and add enough water to make 1-3/4 cups. Add the water, lemon zest , and millet to the pot. Stir to combine flattening the millet into a layer. Close the lid making sure the pressure release valve is set to sealing. Press manual and set the cook time to 10 minutes. When the cooking time is done, press cancel, let sit 10 more minutes before releasing the pressure and opening the lid. Fluff the millet. Remove the stainless steel insert containing the millet, and set aside to cool to room temperature.
To your health and happiness,
Beans and Rice