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May 25, 2019

Millet, Beans, and Greens

by Anne Paddock

Millet is a mild-tasting grass although the texture is that of a grain which means millet goes well with all sorts of vegetables, especially greens and beans. Often referred to as pearl millet, the small grains look like little yellow pearls and cook in about 15 minutes.

The following recipe is a variation of a recipe (Millet Vegetable Fattoush) from the Purple Carrot. The low-sodium vegetable broth adds some flavor to the millet while the vegetables give the salad a delicious crunch.  Beans add some depth to the salad along with the avocado and walnuts.  I prefer a lemon vinaigrette sprinkled very lightly over the salad.

Millet, Beans, and Greens (serves 4)

Ingredients:

  • 1/2 cup millet
  • 1-1/4 cups low sodium vegetable broth
  • 1/2 cucumber, peeled and chopped
  • 1 bunch of broccoli or broccolini, florets and stems
  • 1 Romaine heart of lettuce or 3 cups of your favorite greens
  • 2 radishes, sliced thin and then halved
  • 2 tablespoons fresh mint, chopped
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1/3 cup walnut pieces
  • 1 Haas avocado, chopped
  • salt and pepper
  • Salad dressing of your choice (a vinaigrette works well)

Pour the vegetable broth in a saucepan. Add the millet. Turn the heat on medium and bring to a simmer. Lower heat, cover, and cook for about 15 minutes until all the liquid is absorbed. Set aside.

Steam the broccoli florets and stems until tender. Set aside.

Chop the romaine lettuce (or whatever greens you are using) and place in a large bowl. Add the cucumber pieces, broccoli pieces, radishes, beans, and avocado pieces. Sprinkle salt over the avocado pieces

Sprinkle the chopped mint over the entire salad. Then add the chopped walnuts.

Toss. Drizzle your favorite salad dressing over the salad and toss. Serve immediately.

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