1 cup millet
½ cup sun-dried tomatoes
¼ cup dill, chopped
⅓ cup raisins
½ cup pinenuts
3 tb extra virgin olive oil
pinch of sea salt
- Bring 2 ¾ cups of water to a boil. Add millet and simmer on low for about 15 minutes.
- Mix in sun-dried tomatoes with millet and cook for an additional 5 minutes until all of the water is absorbed.
- Remove from heat. Add remaining ingredients and toss until well mixed. Serve warm or cold.
This recipe is compliments of Brook Rivera at Swtshine.com