Garden Salad Ingredients Millet 1 cup Vegetable broth 3 cups Kidney beans 1/2 cup Chick peas 1/2 cup Onions 1 cup Tomatoes 2 cups (chopped) Lettuce 6 large leaves
Garden Salad
Ingredients Millet 1 cup Vegetable broth 3 cups Kidney beans 1/2 cup Chick peas 1/2 cup Onions 1 cup Tomatoes 2 cups (chopped) Lettuce 6 large leaves Basil-sliced 1/3 cup Olive oil 1/4 cup Vinegar 2 tbsp Salt and pepper to taste
Method Roast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown for about four minutes. Remove skillet from heat and carefully add vegetable broth. Return to heat and bring to a boil over medium high heat then reduce to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside, covered, for five minutes. Transfer millet to a large bowl, fluff with a fork and cool. Add kidney beans, chick peas, onions and basil to millet, toss gently and set aside. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon salad over lettuce leaves and serve.
As told to Namita Gupta
