1. Put millet, apricots and stock in large pan. 2. Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes. 3. Stir in lemon juice, salt and pepper. 4. Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes. 5. Gently stir to blend millet and spinach. 6. Place in serving bowl. 7. Top with pine nuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
