The nutritional power of millet is often belied by its tiny size. Using it in a salad creates a different, creamier texture to standard rice or cracked wheat. Also, by adding walnuts to this delightful salad, it becomes a full vegetarian meal in both texture and nutritional value.
However, the subtle flavors in this dish also work well as a delicious base for wild fish or free-range chicken.
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
-
1 onion, sliced
-
1 fennel root, sliced
-
1 tbsp grapeseed oil
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1 cup millet, lightly toasted
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2 cups vegetable broth
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3 nectarines, pitted and chopped
-
1 zucchini, chopped
-
1 cup walnut pieces
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1 tbsp nectarine jam
Vinaigrette
-
2 tbsp apple cider vinegar
-
2 tsp ground black pepper
-
1 tbsp tbl extra virgin olive oil
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2 cloves garlic, minced
-
salt, to taste
Instructions
- Combine the millet and vegetable broth in a medium saucepan. Turn to high and bring to a boil. Reduce the heat to medium and cover, allowing to simmer for 20 minutes, or until all the liquid is absorbed. Toss the millet and let it sit, uncovered, until warm.
- Toss the sliced onion and fennel root with the grapeseed oil in a large frying pan. Turn to medium high and fry for 5 to 8 minutes, or until soft and golden brown. Remove from heat and let cool to warm.
- Blend all of the vinaigrette ingredients together until smooth.
- Combine the cooked millet, caramelized onion and fennel, nectarines, zucchini and walnut pieces in a large bowl. Pour the vinaigrette over and toss until it coats every ingredient evenly. Serve garnished with a sprinkle of walnuts or with a piece of fish on top, if desired.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 387Total Fat 25gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 496mgCarbohydrates 38gFiber 6gSugar 16gProtein 8g
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