- 1 Box BGO Millet Shells
- 4 cloves garlic
- ¼ cup vegetable broth
- 2 tbsp extra virgin olive oil
- 3 lemons - juiced
- ¼ fresh parsley
- Begin by cooking the millet shells according to package instructions.
- 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.
- Add the shells, parsley, and olive oil. Toss and serve immediately.