Lemon-Parsley Three-Grain Pilaf

 

1

can (14 oz) chicken broth

3/4

cup water

1/4

teaspoon onion powder

1/2

cup uncooked long-grain brown rice

1/2

cup uncooked millet

1/2

cup frozen whole kernel corn (from 1-lb bag)

1/2

cup coarsely chopped fresh parsley

1

teaspoon grated lemon peel

• 1 In 2-quart saucepan, heat broth, water and onion powder to boiling. Stir in rice; reduce heat to low. Cover; cook 15 minutes.
• 2 Stir in millet. Cover; cook 25 to 30 minutes or until most of liquid is absorbed.
• 3 Stir in corn. Cover; cook 5 minutes. Stir in parsley and lemon peel. Serve immediately.