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.

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


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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