Millet vegetable salad - country living
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Olive oil |
1 | cup | Millet |
2½ | cup | Canned reduced-sodium chicken broth |
1 | small | Onion, sliced |
3 | mediums | Carrots, peeled and sliced |
¼ | pounds | Sugar-snap or snow pea pods |
Dash hot red-pepper sauce | ||
Lemon Dressing (recipe follows) | ||
4 | cups | Spinach leaves, tough stems removed |
2 | Ripe plum tomatoes, sliced |
Directions
1. In 2-quart saucepan, heat oil over medium-high heat. Add millet and cook, stirring constantly, 2 to 3 minutes or until toasted. Stir in chicken broth and onion. Heat broth to boiling; cover and reduce heat to low. Cook 15 minutes then add carrots and cook 10 minutes longer or until millet and carrots are tender.
2. Meanwhile, remove tips and any strings from the pea pods. Stir pea pods into the cooked millet and carrots. Remove millet mixture from heat and transfer to large bowl. With fork, stir in pepper sauce to taste. Cool 30 minutes.
3. Prepare Lemon Dressing. Pour half the dressing over millet mixture and toss until well mixed. Cover and refrigerate remaining dressing and millet mixture.
4. Just before serving, line serving plate with spinach leaves. Mound millet mixture on spinach. Arrange tomatoes around the millet mixture.
Shake the remaining dressing and drizzle over the tomatoes and spinach leaves.
Lemon Dressing: In jar with tight fitting lid, combine ⅓ C extra-virgin olive oil, 3 T lemon juice, 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves, 1 clove garlic, finely chopped, 1 t sugar, ½ t salt, and ¼ t ground black pepper. Cover and shake until well mixed.
Nutritional information per serving-protein: 7 grams@ fat: 23 grams; carbohydrate: 30 grams; fiber: 7 grams; sodium: 716 milligrams; cholesterol: 1 milligram; calories: 344. let Country Living/June/93 Scanned & fixed by DP & GG
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