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Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Sidney Fry, MS, RD
Recipe by Cooking Light August 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

225 calories; fat 9.8g; saturated fat 2.3g; mono fat 5.6g; poly fat 1.4g; protein 7g; carbohydrates 28g; fiber 5g; sodium 283mg.
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