I am very fortunate to have a lemon tree producing lovely, plump, almost sweet lemons right now in the back yard of where I am staying. The other night I just randomly put things together that sounded good at the moment, and came up with a few good ideas using these beautiful lemons.
Agave nectar is a sweetener that has a low glycemic index, that’s why I used it here. Millet is a small round yellow grain that lends itself well to sweet flavors, so I use it for baking and anything that goes well with sweet smooth flavors. The butter brings a smooth finish that wraps all the flavors together.
1 c. uncooked Millet
2 c. Water
Dash of Salt
Cook the millet and water over medium low heat. It will take about 30-45 minutes to cook. Keep an eye on it so it doesn’t scorch on the bottom after it is done. When it is done, fluff it with a fork.
Zest and juice of 2 lemons
Agave nectar to taste
2-3 Tbl. butter
Right before you are ready to serve, combine the cooked millet with the juice, nectar and butter. Let the butter melt in. You can adjust proportions to your personal taste.
