Trying to eat more whole grains? Try millet--a gluten-free ancient grain with a slight corn flavor. In this grain-salad recipe, the millet is tossed with a white-wine vinaigrette, green veggies and apricots. Serve with grilled chicken, fish or tofu.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2017


Ingredient Checklist


Instructions Checklist
  • Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add millet, edamame, broccoli and cabbage; stir to combine. Serve topped with apricots.



Tips: To make 3 cups cooked millet: Bring 1 cup millet and 2 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 20 to 25 minutes. Remove from the heat and let stand for 10 minutes.

Nutrition Facts

306.2 calories; protein 9.8g 20% DV; carbohydrates 32.3g 10% DV; exchange other carbs 2; dietary fiber 5.3g 21% DV; sugars 5.3g; fat 16.1g 25% DV; saturated fat 2.2g 11% DV; cholesterolmg; vitamin a iu 961.2IU 19% DV; vitamin c 32.1mg 54% DV; folate 195.1mcg 49% DV; calcium 58.6mg 6% DV; iron 2.3mg 13% DV; magnesium 82mg 29% DV; potassium 465.6mg 13% DV; sodium 307.1mg 12% DV.