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




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

1 1/4 cups
306 calories; protein 9.8g; carbohydrates 32.3g; dietary fiber 5.3g; sugars 5.3g; fat 16.1g; saturated fat 2.2g; vitamin a iu 961.2IU; vitamin c 32.1mg; folate 195.1mcg; calcium 58.6mg; iron 2.3mg; magnesium 82mg; potassium 465.6mg; sodium 307.1mg.

1 1/2 starch, 1/2 vegetable, 1 lean meat, 2 1/2 fat