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Toasted Millet with Cilantro Vinaigrette

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 30 mins
Total time 40 mins
Yield Serves 8 (serving size: 3/4 cup)

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 cup uncooked millet
  • 1 tablespoon minced garlic
  • 1 cup unsalted chicken stock
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 2 1/2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 cup fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 cup chopped red bell pepper
  • 3/4 cup diced avocado
  • 1 1/2 cups unsalted black beans
  • 2 ounces crumbled feta

Nutrition Information

  • calories 225
  • fat 9.8 g
  • satfat 2.3 g
  • monofat 5.6 g
  • polyfat 1.4 g
  • protein 7 g
  • carbohydrate 28 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 283 mg
  • calcium 0.0 mg

How to Make It

  1. Heat 1 1/2 teaspoons olive oil in a saucepan over medium heat. Add onion; sauté 3 minutes. Add millet and garlic to pan; cook 2 minutes. Stir in chicken stock, water, and 1/2 teaspoon kosher salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Combine 2 1/2 tablespoons olive oil, 1/4 teaspoon kosher salt, cilantro, lime juice, honey, cumin, and black pepper in a bowl. Add millet mixture, chopped red bell pepper, avocado, and black beans; toss to coat. Sprinkle with feta.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.