Delicious Tomato, Basil & Millet salad
These delicious recipes are all gluten free and high in fibre. De-husked millet is an ancient grain with a mildly sweet, nut-like flavour once cooked. It can be used as a gluten-free starch alternative to pasta or couscous. It is also sodium-free and can be used in baking to provide extra fibre and a grainy texture.
This millet, lentil, and tomato salad recipe is a great dish to eat for lunch, but it’s also well received at parties and BBQs. During Winter months, you can substitute dried cranberries or pomegranate seeds for the tomato. Like quinoa, millet is a pseudo grain, and it has a fluffy texture and a buttery, roasted flavor. It’s high in B vitamins, calcium, iron, potassium, and magnesium.
Method
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Toast millet in large skillet over medium heat, stirring constantly until fragrant and golden brown (about 3-4 minutes). Remove skillet from heat and carefully add broth.
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Return to heat and bring to a boil over medium heat. Reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender (approx 20-25 minutes).
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Remove from heat and set aside, covered for 5 minutes. Transfer to a large bowl, fluff with a fork and set aside to cool.
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Add black-eyed peas, onion and basil to millet, toss gently and set aside.
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In a small bowl whisk together the oil, vinegar, salt and pepper. Pour dressing over millet mixture and toss to coat.
Add tomatoes, then spoon salad over lettuce leaves and serve.
Ingredients
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1 cup HCW Dehusked Millet
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3 cups vegetable broth
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1 can black-eyed beans, rinsed and drained
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1 cup onion, chopped
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1/3 cup basil, thinly sliced
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¼ cup olive oil
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2 tbsp balsamic vinegar
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½ tsp salt
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Ground black pepper, to taste
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2 cups cherry tomatoes, halved
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6 large lettuce leaves
We hope you enjoy this recipe. Let us know if you are unclear about any of this.
