Author Notes
A light and healthy gluten free grain salad with a citrus dressing. —Karen Kelly
Ingredients
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1 cup
millet
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2 cups
water or chicken broth
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2 tablespoons
olive oil
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1/4 cup
pure maple syrup
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2 tablespoons
muscat orange vinegar or apple cider vinegar
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1 teaspoon
balsamic vinegar
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2 tablespoons
orange zest
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2
oranges segmented and juiced (cara cara oranges)
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1/2
English cucumber, diced small
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1/2 cup
mint, chopped
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1/2 cup
Italian parsley, chopped
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salt
salt to taste
Directions
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Place the millet and water (or chicken broth) in a saucepan. Bring to a boil, then reduce heat to low and simmer for 12 minutes. I use a rice cooker. Fluff with a fork and let cool.
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In a small bowl whisk the olive oil, maple syrup, orange vinegar, balsamic vinegar, zest of one orange and juice of two oranges. Salt to taste.
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Cute the oranges into segments removing all the bitter pith.
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Put the cooled millet in a large bowl and use a fork to toss with the dressing. Add the orange segments, cucumbers, mint and parsley. Salt to taste.
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