Ingredients
1
can (14 oz) chicken broth
1/3
cup water
1/4
teaspoon onion powder
1/2
cup uncooked millet
1/2
cup uncooked regular long grain rice
1/2
cup frozen whole kernel corn (from 1-lb bag)
1/2
cup coarsely chopped fresh parsley
1
teaspoon grated lemon peel
Preparation
In 2-quart saucepan, heat broth, water and onion powder to boiling. Stir in millet, rice and corn; reduce heat.
Cover and simmer 15 to 20 minutes or until millet and rice are tender and liquid is absorbed. Stir in parsley and lemon peel. Serve immediately.
