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Lemon and Olive Oil Millet Shells

Lemon and Olive Oil Millet Shells



  • 1 Box BGO Millet Shells
  • 4 cloves garlic
  • ¼ cup vegetable broth
  • 2 tbsp extra virgin olive oil
  • 3 lemons - juiced
  • ¼ fresh parsley




  1. Begin by cooking the millet shells according to package instructions.
  2. Mince the garlic and add to a separate pan with the vegetable broth. Saute. Add the lemon juice and mix until most of the liquid has evaporated.
  3. Add the shells, parsley, and olive oil. Toss and serve immediately.

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