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Tomato, Basil and Millet Salad

Tomato, Basil & Millet Salad

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Submitted by happyzhangbo

Brought this salad to a pot luck recently, everyone raved about it. It was easy, simple, refreshing and delicious.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 237
CUP ML MILLET
uncooked, rinsed and drained
3 7.1E+2
CUPS ML STOCK
vegetable or chicken
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
1 can, rinsed and drained
1 237
79
CUP ML BASIL
thinly sliced *
3 ½ 53
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
2 ½ 38
TABLESPOONS ML BALSAMIC VINEGAR
1
X SALT AND BLACK PEPPER
to taste *
1 473
PINT ML CHERRY TOMATOES
halved *
6 6
LARGE LARGE LETTUCE LEAVES *

Directions

Toast millet in a large skillet over medium heat, stirring frequently, until fragrant and just golden brown, 3 to 5 minutes.

Remove skillet from heat and slowly pour in broth.

Return to heat and bring to a boil over medium high heat.

Reduce heat to medium low, cover and simmer until liquid is absorbed and millet is cooked and tender, 25 to 30 minutes.

Remove from the heat and set aside to allow to stand, covered, for another 5 minutes.

Transfer millet to a large bowl, fluff with a fork and set aside to let cool.

Stir in chickpeas, green onions and basil, toss gently and set aside.

In a small bowl, add oil, vinegar, salt and pepper, and whisk until well mixed.

Then pour dressing over millet mixture and toss to evenly coat.

Stir in tomatoes, then arrange salad over lettuce leaves.

Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 312 30% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 618mg 26%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 26%
Sugars g
Protein 20g
Vitamin A 4% Vitamin C 10%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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