Recipe:

Tomato, Basil and Millet Salad

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Serves 6

Black-eyed peas mix with cherry tomatoes, fresh basil, green onions and red leaf lettuce in this colorful, flavor-filled salad. Experiment with different whole grains; we used millet but barley or quinoa work equally well.

Ingredients

1 cup uncooked millet, rinsed and drained
3 cups vegetable broth
1 (15-ounce) can black-eyed peas, rinsed and drained
1 cup chopped green onions
1/3 cup thinly sliced basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
1 pint cherry tomatoes, halved
6 large leaves green or red leaf lettuce

Method

Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. 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. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.

Add black-eyed peas, green onions and basil to millet, toss gently and set aside. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon salad over lettuce leaves and serve.

Nutrition

Per serving (about 11oz/325g-wt.): 290 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 720mg sodium, 39g total carbohydrate (6g dietary fiber, 3g sugar), 8g protein

Tags: American, Sugar Conscious, High Fiber, Dairy Free, Vegan, Vegetarian

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