Tomato, Basil and Millet Salad
Recipe: #8803
March 30, 2013
Categories: Salads, Side Dishes, Beans, Picnic, Potluck, Diabetic, Gluten-Free, Heart Healthy, High Fiber, High Protein, Low Calorie, Sugar-Free, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"I tried millet for the first time last week and loved it. It's a slightly sweet, nutty ancient grain that is gluten free, and high in protein and fiber This recipe is adapted from one found on wholefoodsmarket.com."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (1037.1 g)
- Calories 440.9
- Total Fat - 23.6 g
- Saturated Fat - 4.4 g
- Cholesterol - 421.8 mg
- Sodium - 1858.3 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 10.8 g
- Sugars - 20.3 g
- Protein - 28.5 g
- Calcium - 354.6 mg
- Iron - 12.9 mg
- Vitamin C - 28.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, (3 to 4 minutes).
Step 2
Remove skillet from heat and carefully add broth,return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, (20 to 25 minutes).
Step 3
Remove from the heat and set aside; allow to stand, covered, for 5 minutes.
Step 4
Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
Step 5
Add black beans, green onions and basil to millet, toss gently and set aside.
Step 6
In a small bowl, whisk together oil, vinegar, garlic, salt and pepper; pour dressing over millet mixture and toss to coat.
Step 7
Add tomatoes, then spoon salad over lettuce leaves and serve.
Tips
No special items needed.
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