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. Source: EatingWell Magazine, May/June 2017

Carolyn Malcoun


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 calories; 16.1 g total fat; 2.2 g saturated fat; 307 mg sodium. 466 mg potassium; 32.3 g carbohydrates; 5.3 g fiber; 5 g sugar; 9.8 g protein; 961 IU vitamin a iu; 32 mg vitamin c; 195 mcg folate; 59 mg calcium; 2 mg iron; 82 mg magnesium;