Millet Salad with Dried Apricots
Makes about 8 side-dish servings
I made this salad last week from one that originally called for wheat berries, which are not in my current eating plan. You could substitute any grain--quinoa, couscous--even beans.
2 c. cooked millet (see cooking hint below)
2 c. cooked garbanzo beans (soak 1 c. in water overnight then cook until tender)
1/2 c. packed radish leaves, chopped
1/2 c. dried apricots, snipped
1/2 c. dried cranberries
1/4 c. chopped green onions (or ramps if they're still around)
3 T. flaxseed oil
1 T. lemon juice
Salt and pepper, to taste
Combine all ingredients (except oil, lemon juice, and seasoning) and mix well. In a small bowl, whisk flaxseed oil, lemon juice, salt and pepper. Pour over millet mixture and stir to coat. Add seasoning, if desired. Serve immediately or cover and refrigerate up to 24 hours.
1 T. oil
1 c. millet
2 c. boiling water
Heat the oil in a 1 1/2 qt. saucepan. Add the millet; cook, stirring, until some grains have browned. Add the boiling water. Cover and simmer 30 min. or until liquid is absorbed. Let stand 5 min.
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