INGREDIENTS
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Fine sea salt
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1 1/4 cups millet
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3 tablespoons olive oil
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1/2 teaspoon ancho chili powder
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Freshly ground black pepper
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3 cups chopped parsley (from about 1 bunch)
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1 cup chopped mint
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4 scallions (white and light-green parts only), chopped
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4 radishes, very thinly sliced
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2 tablespoons (or more) fresh lemon juice