Broccoli, Edamame & Cabbage Millet Salad
Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add millet, edamame, broccoli and cabbage; stir to combine. Serve topped with apricots.Advertisement
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.
1 1/2 starch, 1/2 vegetable, 1 lean meat, 2 1/2 fat