Sunday, June 13, 2010

Millet Salad w/ Cranberries

Another gluten-free side dish. Based on this one.
  • 1 c millet
  • 2 c water, boiling
  • 1 c frozen peas, defrosted
  • 1/4 c walnuts, chopped
  • 1/4 c green onions, sliced
  • 1/4 c balsamic vinegar
  • 1.5 T olive oil
  • 4 cloves garlic, minced
  • 1/4 t salt
  • 1/4 t pepper
  1. Toast millet over medium heat until it starts popping and smells fragrant.
  2. Add water and cover. Let simmer for 15-20 minutes until water is absorbed and millet is cooked through.
  3. Fluff with fork.
  4. In a medium bowl, combine cooked millet, dried cranberries, green beans, walnuts, and green onions until well mixed. 
  5. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. 
  6. Pour over the millet mixture. Toss until well blended.
  7. Chill until ready to serve.
Use green beans instead of peas.
Use quinoa instead of millet.

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