Lemon Millet Rice Recipe with Asparagus
This millet rice recipe is made with seasonal Spring asparagus, a delicious vegan lemon butter sauce, buttery white beans, and tomatoes. A filling and healthy vegan dinner meal!
Servings 4 servings
- 1 cup dry millet note 1
- 2 cups vegetable broth (or water)
Vegan Lemon Butter Sauce
- ½ cup vegan butter
- 3-4 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ -1 teaspoon sea salt
- 1 pound fresh asparagus note 2
- 2 cups water
- 2-4 cups water, additional optional; please read instructions
- ice cubes optional; please read instructions
- 3 small Roma tomatoes (or any type of tomatoes you like)
- 1 16 ounce can white nothern beans, drained note 3
- handful chopped parsley optional; for garnish
Cook Your Millet
Soak your millet for an hour or overnight. Drain and rinse.
Bring 2 cups of vegetable broth (or water) to a boil in a large pot. Once the broth starts to boil, add your rinsed and soaked millet to pot and lower to a simmer
Cooked covered for about 20 minutes until grain absorbs the most of the broth and water.
Once done, remove from heat and allow millet to sit covered for about 10 minutes to allow millet to fully absorb the liquid.
After millet sits, fluff it with a fork and set aside.
Vegan Lemon Butter Sauce
Grab your vegan butter and melt in microwave or in a small sauce pan over low heat.
Transfer melt butter into a small bowl and add lemon juice, garlic powder, and sea salt. Mix together until fully combined and set aside.
Cook Your Asparagus
Grab your fresh asparagus and rinse well.
Then bend to snap off the the woody end of the asparagus or cut those off. (Please refer to video below or photos above for demonstration).
After snapping off the woody ends, cut the rest of your asparagus into small pieces. (Please refer to video below or photos above for demonstration).
Grab a large pot or skillet and bring 2 cups of water to a boil over high heat.
Grab a large bowl and fill with COLD water adding a few ice cubes. (This is optional step for if you desire to stop you asparagus from loosing too much of it's green color from being boiled.)
Add chopped asparagus to your pot and boil for about 2 to 3 minutes just enough to get tender.
Then immediately turn off heat and transfer you asparagus to the cold ice water. This stops the asparagus from overcooking, keeping it's bright green color. (You can skip this step if you like and simply remove you asparagus from boiled water and drain on a paper towel in a separate bowl.)
Putting It All Together
Rinse and chop your tomatoes leaving them on your cutting board.
Next open your can beans, drain in a colander, and rinse the liquid off it was packed in.
Grab a large skillet over medium high heat.
Add (in this order) half lemon garlic sauce, beans, tomatoes, millet and lastly asparagus.
Next pour the rest of the lemon garlic sauce over the ingredients and kinda toss and stir in your skillet until sauce fully covers all of the ingredients for about 3 to 4 minutes.
Remove from heat, garnish with chopped parsley (optional), and serve immediately. This dish can be kept in the refrigerator for 3 to 4 days. It DOES NOT freeze well.
- MILLET. Remember to SOAK YOUR MILLET to make for easier digestion and better absorption of nutrients. If you can't find millet, use quinoa instead!
- ASPARAGUS. If you really hate asparagus you can substitute with broccoli or your favorite vegetable
- BEANS. I highly recommend white Northern Beans for it's nutty texture but this recipe will work with any bean. Chickpeas pairs well with millet! If beans aren't your thing you may omit it from this recipe.
Serving: 1.5cups | Calories: 396kcal | Carbohydrates: 46g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Sodium: 376mg | Potassium: 457mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2574IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 4mg