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Try this Roasted Millet Salad with Mango, Chickpeas And Watercress recipe, or contribute your own. "Parsley" and "Onion" are two of the tags cooks chose for Roasted Millet Salad with Mango, Chickpeas And Watercress.
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Heat a large frying pan and add the oil. As soon as is hot add the millet granules and chopped almonds and saute 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. 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.
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