Parmesan Millet [RECIPE]


Be Fit Basics: Parmesan Millet
Adapted from

1 cup dry millet
¼ tsp salt
½ cup grated parmesan cheese
1 tbsp lemon juice
1 tbsp olive oil
1 tsp chopped fresh thyme
black pepper to taste

In a large saucepan, place millet over medium heat and cook until lightly toasted (about 4 minutes); stirring occasionally.

Add 3 cups of water and salt to the saucepan; bring to a boil.  Reduce heat and simmer uncovered for 20 minutes.  Remove the saucepan from the heat, cover, and let stand for 10 minutes.  Stir in remaining ingredients.  Taste and adjust seasoning, as needed.

-To switch up the texture of this dish, change the ratio of water by boiling it first and adding less moisture overall.  Try pouring 2¼ cups boiling water into the toasted millet and then simmer as previously noted to yield a fluffier final product. 

Yield: 5 servings


CALORIES: 220 calories              
PROTEIN: 8 g                                      
SODIUM: 270 mg
CARBOHYDRATE: 30 g             
FIBER: 3 g
FAT: 7 g                                             
SAT FAT: 2 g

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Emily Gelsomin is a Clinical Nutrition Specialist at Massachusetts General Hospital. As a registered dietitian, she counsels medical nutrition therapy on an outpatient basis and works extensively with the hospital's employee wellness program, Be Fit. She is also a freelance food writer and is currently pursuing her master's degree in Gastronomy, a multi-disciplinary food studies program that examines the holistic role of food in historical and contemporary societies, at Boston University.

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