Receta Warm Millet Salad with Brussels Sprouts, dried Cranberries and Walnuts
Warm Millet Salad with Brussels Sprouts
Ingredients:
- 2cups
- Brussels Sprouts, trimmed and quartered lengthwise
- 5tbsp
- Oil, divided
- ¾cup
- Millet
- ⅔cup
- Walnuts, toasted and chopped
- ⅔cup
- Dried Cranberries
- 3tbsp
- Parsley, chopped
- 2tbsp
- Balsamic Vinegar
- 1tbsp
- Maple Syrup
- 1tsp
- Lemon juice
- ½tsp
- Lemon zest, grated
Method:
Preheat oven to 475°F. Toss Brussels sprouts with 2tbsp oil, salt and pepper in a large bowl. Arrange them in a single layer on a baking sheet and bake for 20~24 minutes, or until brown and tender, stirring once in the middle. Cool for 5 minutes.
In a large saucepan, toast the millets on medium heat for 3~4 minutes or until golden.
Add 2cups of water, bring to a boil reduce heat, cover and cook for about 20 minutes or until all the water is absorbed and millet is tender. Transfer to a large bowl and cool for 5 minutes.
Stir in Brussels sprouts, walnuts, cranberries and parsley into millet.
In a small bowl, whisk together the remaining 3tbsp oil, vinegar, maple syrup, lemon juice and lemon zest in a bowl. Stir into millet mixture and season with salt and pepper. Serve warm!!