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Categories:Viewed: 81 - Published at: 3 years ago
Ingredients
- 1 cup millet uncooked, rinsed and drained
- 3 cups stock vegetable or chicken
- 15 ounces chickpeas (garbanzo beans) 1 can, rinsed and drained
- 1 cup scallions, spring or green onions chopped
- 13 cup basil thinly sliced
- 3 1/2 tablespoons olive oil, extra-virgin
- 2 1/2 tablespoons balsamic vinegar
- 1 x salt and black pepper to taste
- 1 pint cherry tomatoes halved
- 6 large lettuce leaves
Method
- Toast millet in a large skillet over medium heat, stirring frequently, until fragrant and just golden brown, 3 to 5 minutes.
- Remove skillet from heat and slowly pour in broth.
- Return to heat and bring to a boil over medium high heat.
- Reduce heat to medium low, cover and simmer until liquid is absorbed and millet is cooked and tender, 25 to 30 minutes.
- Remove from the heat and set aside to allow to stand, covered, for another 5 minutes.
- Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
- Stir in chickpeas, green onions and basil, toss gently and set aside.
- In a small bowl, add oil, vinegar, salt and pepper, and whisk until well mixed.
- Then pour dressing over millet mixture and toss to evenly coat.
- Stir in tomatoes, then arrange salad over lettuce leaves.
- Serve.
