2 teaspoons olive oil
1 cup millet (can also use 1 cup of long-grain brown rice)
¼ cup small diced onion
2 cups chicken stock
½ teaspoon dried thyme
1-2 teaspoons lemon juice
Brown the millet and onion well in a heavy sauce pot with a splash of oil over medium-high heat. Add the stock and thyme; cover and bake at 350⁰F for 30-35 minutes, until the millet is tender and all of the liquid is soaked up. Remove from oven, uncover and stir with lemon juice to taste right before service.
Top with a drizzle of toasted sesame oil, toasted sesame seeds or even hummus for a new twist if desired.