In a saucepan, heat the oil over medium high heat and sweat the onion and millet until the onion softens and is translucent.
Add the broth and thyme. Cover and cook over low heat for about 25 minutes or until all the liquid is absorbed and the millet is tender.
Add the cream, coriander, salt and pepper.
Serve immediately as a side dish with beef or game.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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