Millet with Parsley and Preserved Lemon Pesto (vegetarian, gluten-free)

So, you bought a stockpile of the new "hot" and no longer ancient grain.  And maybe you've made your own preserved lemons over the winter.  Both are fantastic staples to have in the kitchen. However, I found that I had a hard time applying preserved lemons to anything besides a tagine.  And as much as I love Moroccan chickpea stew I was eventually looking for new ways to use them.  I also don't have a lot of experience using ancient grains and ended up letting those ancient grains get even more aged in my cupboard.  So determined to utilize my goods to their fullest and with a kitchen full of spices and motivation for mess I concocted this fresh, bright combination of millet, parsley, preserved lemon, goat cheese and spices.

This dish is best served warm but works hot or cold and with a variety of grains.  Try it with rice, couscous, quinoa, bulgur wheat, amaranth, or other cooked grain. Also try adding walnuts to the pesto. They also work great chopped on top. Try chopped hazelnuts, almonds, or pumpkin seeds.

You may notice that I do not add salt to this recipe except when cooking the millet to bring out its flavor.  For the pesto the preserved lemon has sufficient quantities.  I made the mistake of adding salt the first time I made this and it was over salted.  If you didn't get the bug to preserve your own lemons this winter they are available at most Indian and Middle Eastern grocery stores.  Or you can use the zest and juice of a fresh lemon.  Substitute the zest and juice of a whole lemon plus a teaspoon of salt for the quarter of preserved lemon called for in the recipe.


The Basics:
1. Prepare millet on the stove top or a rice cooker.
2. Mix pesto ingredients in a food processor.
3. Top millet with pesto and goat cheese.


Recipe:
Millet:
4 c. water
2 c. millet
1/4 tsp. salt
1/4 c. goat cheese


Recipe:
Parsley Preserved Lemon Pesto:
2 c. chopped parsley
1/4 preserved lemon
1 tbs. olive oil
1/4 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground corriander
1/2 tsp. ground black pepper



Method:
Millet:
1. In a large saucepan toast the millet over medium heat for 4 minutes.  The millet should turn a toasty brown.
2. Add the water to the saucepan slowly, add salt and stir well.  If you are using a rice-cooker add the toasted millet, water and salt in the rice cooker and let it do its thing.
3. Once the water is boiling decrease the heat to low and simmer until all the liquid is absorbed, about 15 minutes.
4. Once all the liquid is absorbed remove from heat and let stand for 10 minutes.
5. Fluff with a fork and serve with the pesto.


Method:
Parsley Preserved Lemon Pesto:
1. Wash parsley thoroughly and chop measuring 2 cups.
2. Remove seeds from preserved lemon.
3. Place parsley, lemon, olive oil, and spices into a food processor.
4. Blend until the mixture reaches a uniform consistency.

Assembling the Mess:
1. Mix millet and pesto.
2. Top with fresh goat cheese.
3. EAT.


ENJOY!