Moroccan Spiced Millet And Lentil Salad

Moroccan Spiced Millet And Lentil Salad

Serves 6
You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand. 

Ingredients:
Salad
½ cup millet
½ cup cooked lentils
2 medium carrots thinly sliced on sharp bias (½ cup)
½ medium red onion, thinly sliced (½ cup)
¼ cup sliced pitted Medjool dates
¼ cup chopped parsley
¼ cup roughly chopped pistachios
¼ cup pomegranate seeds
2 Tbs. minced green olives
1 Tbs. chopped mint
1 small orange, cut into pieces
Dressing
¼ cup cooked lentils
1 pitted Medjool date
2 Tbs. olive oil
2 Tbs. orange juice
1 Tbs. lemon juice
1 tsp. ras el hanout spice blend

Directions:
1 | To make Salad: Cook millet according to package directions. Spread cooked millet on plate, and chill in refrigerator.

2 | Combine millet with lentils, carrots, onion, dates, parsley, pistachios, pomegranate, olives, and mint in salad bowl. Set aside.

3 | To make Dressing: blend all ingredients in blender until smooth; season with salt and pepper, if desired.

4 | Stir Dressing into Salad. Scatter orange pieces over top.

Millet And Mushroom Salad

Millet And Mushroom Salad

Serves 4
30 minutes or fewer

For an easy, elegant way to enjoy oyster mushrooms from the farmers’ market, this bowl is the ticket. Leftovers can be eaten as a cold salad the next day. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds.

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Ingredients:

1 cup uncooked millet
1¼ lb. oyster mushrooms, torn into bite-size pieces (5½ cups)
1 medium red onion, sliced (1½ cups)
4 tsp. olive oil
2 Tbs. fresh thyme
1 15-oz. can lentils, rinsed and drained
½ cup tamari-flavored roasted pumpkin seeds, optional

Dressing
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 Tbs. pure maple syrup
1 Tbs. low-sodium soy sauce
1 Tbs. fresh thyme, or 1 tsp. dried thyme
1 clove garlic, minced (1 tsp.)
½ tsp. Dijon mustard

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Directions:

Preheat oven to 425°F. Coat large baking sheet with cooking spray.

To make Millet and Mushrooms Salad: Bring 21/2 cups water to a boil in medium saucepan. Add millet; reduce heat to medium-low. Cover, and simmer 15 to 20 minutes, or until millet has softened and absorbed all liquid. Lightly fluff with fork.

Meanwhile, spread mushrooms and onion on prepared baking sheet. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper, if desired, and toss to coat. Roast 20 minutes, or until mushrooms are browned.

To make Dressing: whisk together all ingredients in small bowl.

Stir lentils and half of Dressing into millet. Divide among bowls, top with roasted mushrooms and onion, and drizzle with remaining Dressing. Sprinkle with pumpkin seeds, if using.

Cooked Millet Cereal

INGREDIENTS:

millet: 1 cup
water: 6 cups
salt: ¼ teaspoon
milk: ½ cup

DIRECTIONS:

Step 1: Lightly toast dry millet in the pot for about 2 minutes, or until fragrant.

Step 2: Add the water and salt, and bring to a boil. Once the water boils, reduce to a simmer and cover. Cook for about 30 minutes.

Step 3: Serve in bowls. Top with milk and choice of toppings. Try crushed pistachios, ground cardomom, and honey!