Millet Salad w Pomegranate & Mint
This recipe was inspired by pomegranate and fresh mint I had left over from an afternoon experimenting with festive cocktails. This salad will go nicely with your usual holiday spread, yet impressing guests with the colour of the season and flavours that almost remind us of summer, sigh…
Move over quinoa, this gluten free whole grain deserves the spotlight too.
1 cup whole grain millet, dry
3 handfuls of fresh arugula, chopped into thirds
1 large clove garlic, minced
1/4 of a red onion, chopped finely
Seeds from 1/2 pomegranate (~1/2 cup)
6 sprigs fresh mint, torn into pieces
Salt to taste
2 tablespoons extra virgin olive oil
Juice from 1 fresh lemon
1 tablespoon rice wine vinegar
1) Cook the millet as per directions on the package (usually 1 cup millet to 2 cups water). Once cooked, stir and set aside to cool.
2) Add the arugula, garlic, onion, pomegranate seeds, and mint to a large salad bowl and toss.
3) Once the cooked millet has cooled, add to the salad bowl and toss with the cold ingredients.
4) To make the dressing, whisk the oil, lemon and vinegar together. Add to the salad and toss. Keep refrigerated and serve cool.
Submitted by Brooke Bulloch, RD