Asian Millet Salad

Ingredients

• 1/2 cup uncooked Bob’s Red Mill millet
• 1 small head cabbage, sliced into ribbons
• 1 medium zucchini, cut into bite size pieces
• 8 oz package cremini mushrooms
• 1 head broccoli, cut into pieces (about 2.5 cups)
• 1/3 green pepper, cut into bite size pieces
• 1 corn on the cob, corn cut off (or 1/2 cup frozen corn)
• 1/2 poblano pepper, diced
• 1/2 a jicama , cut into bite sized pieces
• Clove garlic
• 2 tsp fresh grated ginger
• 1/2 cup toasted sunflower seeds

Cook millet as directed on package. Sautee veggies in garlic, ginger and cooking spray or olive oil until tender.

Dressing

• 1/3 cup rice wine vinegar
• 3 tbsp tamari or soy sauce
• 2 tbsp lemon juice (half a lemon)
• 1/2 tsp fish sauce
• 1 tbsp honey
• S+P

Shake or whisk together dressing and pour over millet. Combine millet and veggies. Toss with toasted sunflower seeds.

Makes about 12 cups . About 110 kcal, 6 grams fiber and 4.5 grams protein per 1 cup serving.

It was delicious – but unfortunately not very pretty:

by Kath on June 22, 2008

in Other