Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -pods
1 c Millet Dash hot red-pepper sauce
2 1/2 c Canned reduced-sodium Lemon Dressing (recipe
-chicken broth -follows)
1 sm Onion, sliced 4 c Spinach leaves, tough stems
3 md Carrots, peeled and sliced -removed
1/4 lb Sugar-snap or snow pea 2 Ripe plum tomatoes, sliced

1. In 2-quart saucepan, heat oil over medium-high heat. Add millet and
cook, stirring constantly, 2 to 3 minutes or until toasted. Stir in
chicken broth and onion. Heat broth to boiling; cover and reduce heat
to low. Cook 15 minutes then add carrots and cook 10 minutes longer
or until millet and carrots are tender.

2. Meanwhile, remove tips and any strings from the pea pods. Stir pea
pods into the cooked millet and carrots. Remove millet mixture from
heat and transfer to large bowl. With fork, stir in pepper sauce to
taste. Cool 30 minutes.

3. Prepare Lemon Dressing. Pour half the dressing over millet mixture
and toss until well mixed. Cover and refrigerate remaining dressing
and millet mixture.

4. Just before serving, line serving plate with spinach leaves. Mound
millet mixture on spinach. Arrange tomatoes around the millet mixture.
Shake the remaining dressing and drizzle over the tomatoes and spinach
leaves.

Lemon Dressing: In jar with tight fitting lid, combine 1/3 C
extra-virgin olive oil, 3 T lemon juice, 1 tablespoon chopped fresh
tarragon or 1 teaspoon dried tarragon leaves, 1 clove garlic, finely
chopped, 1 t sugar, 1/2 t salt, and 1/4 t ground black pepper. Cover
and shake until well mixed.

Nutritional information per serving-protein: 7 grams# fat: 23 grams;
carbohydrate: 30 grams; fiber: 7 grams; sodium: 716 milligrams;
cholesterol: 1 milligram; calories: 344. let

Country Living/June/93 Scanned fixed by DP GG

Browse by categories