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TOMATO, BASIL AND MILLET SALAD

Method


Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.



Add black-eyed peas, green onions and basil to millet, toss gently and set aside. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon salad over lettuce leaves and serve.



Nutritional Info: Per Serving: 290 calories (100 from fat), 11g total fat, 1.5g saturated fat, 720mg sodium, 39gcarbohydrates, (6 g dietary fiber, 3g sugar), 8g protein.

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Details

Here, coconut milk, #barnyard millet and mango make friends in this quick 25 minute porridge. The real secret? Toasting the millet before it goes in the pot.

Ingredients

  • 1 cup uncooked millet, rinsed and drained
  • 3 cups vegetable broth
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 cup chopped green onions
  • 1/3 cup thinly sliced basil
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 pint cherry tomatoes, halved
  • 6 large leaves green or red leaf lettuce

Additional Information

Product Code REC76
Weight 0
Weight_Unit gm
Special Price No
Special Price From Date No
Special Price To Date No

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