In a medium skillet, add 2 tablespoons extra-virgin olive oil and the thinly sliced white portions of 4 scallions and cook, stirring, for 2 minutes. Stir in the thinly sliced green portions of 4 scallions, then transfer to a large bowl with 3 cups cooked and cooled millet, 4 ounces feta crumbles, 1/3 cup toasted slivered almonds, 1/4 cup finely chopped parsley and 1/4 teaspoon each salt and pepper. Serve with lemon wedges.
