2 teaspoons olive oil
2 shallots, peeled and finely diced
2 cloves garlic, peeled and minced
3 carrots, peeled and finely chopped
2 stalks celery, washed and finely chopped
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon saffron threads, crumbled
1 1/2 cups millet
3 cups water
3 tablespoons freshly squeezed lemon juice (about 1 lemon), plus 1 tablespoon finely chopped lemon zest, plus more zest for garnish
3/4 cup chopped fresh flat-leaf parsley