Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 100 g Millet granules; (4oz)
- 400 ml Vegetable stock; (use stock
- ; (14fl oz)
- 1 tb Sunflower oil
- 1 Clove crushed garlic
- 1 tb Roughly chopped whole
FOR THE SALAD
Preparation
Heat a large frying pan and add the oil. As soon as is hot add the millet granules and chopped almonds and saut? for 4-5 minutes, stirring all the time. Once the millet has turned golden brown add the crushed garlic and vegetable stock very slowly. Cover with a lid and leave to simmer slowly for 20 minutes or until the millet has absorbed all of the stock and is soft. Pour the millet salad into a large mixing bowl to cool down while you prepare the salad ingredients. Mix all the ingredients together in a large mixing bowl and then combine with the roasted cooked millet. Season with salt and pepper and then serve in a large salad dish. Serve a glass of wine with this salad to aid digestion and some warm crunchy wholemeal bread accompanied by some fresh crisp salad leaves. Converted by MC_Buster. Per serving: 567 Calories (kcal); 21g Total Fat; (31% calories from fat); 14g Protein; 92g Carbohydrate; 4mg Cholesterol; 2776mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
