Wednesday, August 10, 2011

Roasted Artichoke Salad

3 cups cooked millet (see cooking directions below)
2 lemons, zested and juiced
1 TBSP olive oil
1 clove garlic, grated
1/8 tsp black pepper
1 14oz can quartered artichoke hearts, drained
3 scallions, thinly chopped
1/2 cup chopped cilantro (about 1 fistful whole)
1/3 cup dried cranberries
1/4 cup walnuts

In a serving bowl, whisk lemon, olive oil, garlic, and black pepper until combined. Add millet and stir well to coat. Set aside.

Set broiled to high. Spray a small baking sheet with cooking spray and spread artichokes in a single layer. Spray the tops with cooking spray, and sprinkle with salt and pepper. Roast 5-10 minutes until slightly charred. Add to millet.

Wipe small baking sheet and spread walnuts out. Toast under the broiler for 3-5 minutes, watching carefully. Add to millet.

Add scallions, cilantro and cranberries. Let stand at least 30 minutes to allow flavors to combine.

Stats:
210 calories
33g carbs
6g fat
6g protein 
4g fiber 
193mg sodium  

HOW TO COOK MILLET

Heat a deep skillet on high heat. Add 1 cup of dried millet and toast 3-4 minutes until golden, being careful not to let it burn and lowering the heat if necessary. Add 2 cups boiling water and reduce heat to medium. Cook 20-25 minutes until liquid absorbed and fluff with a fork.

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