The nutritional power of millet is often belied by its tiny size. Using it in a salad creates a different, creamier texture to standard rice or cracked wheat. Also, by adding walnuts to this delightful salad, it becomes a full vegetarian meal in both texture and nutritional value. However, the subtle flavors in this dish also work well as a delicious base for wild fish or free-range chicken.
- 1 onion, sliced
- 1 fennel root, sliced
- 1 tbl grapeseed oil
- 1 cup millet, lightly toasted
- 2 cups vegetable broth
- 3 nectarines, pitted and chopped
- 1 zucchini, chopped
- 1 cup walnut pieces
- 1 tbl nectarine jam
- 2 tbl apple cider vinegar
- 2 tsp ground black pepper
- 1 tbl extra virgin olive oil
- 2 cloves garlic, minced
- salt, to taste
- Combine the millet and vegetable broth in a medium saucepan. Turn to high and bring to a boil. Reduce the heat to medium and cover, allowing to simmer for 20 minutes, or until all the liquid is absorbed. Toss the millet and let it sit, uncovered, until warm.
- Toss the sliced onion and fennel root with the grapeseed oil in a large frying pan. Turn to medium high and fry for 5 to 8 minutes, or until soft and golden brown. Remove from heat and let cool to warm.
- Blend all of the vinaigrette ingredients together until smooth.
- Combine the cooked millet, caramelized onion and fennel, nectarines, zucchini and walnut pieces in a large bowl. Pour the vinaigrette over and toss until it coats every ingredient evenly. Serve garnished with a sprinkle of walnuts or with a piece of fish on top, if desired.
Total Fat: 25g
Total Carbohydrate: 29g