PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES 4 SERVINGS MUFA: CASHEWS PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES 4 SERVINGS MUFA: CASHEWS
Turn this nutrient-rich dish into a main-dish salad by topping it with grilled shrimp or chicken.
½ cup millet
1½ cups water
¼ cup orange juice
2 tablespoons cider vinegar
2 teaspoons gluten-free reduced-sodium soy sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1 mango, peeled, pitted, and cubed
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
½ cup chopped unsalted cashews
1. In a medium saucepan over medium-high heat, toast the millet, stirring constantly, for 2 to 3 minutes, or until the millet is fragrant and just begins to pop. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, or until the millet is tender and any liquid is absorbed. Fluff with a fork and let cool.
2. Meanwhile, in a large bowl, whisk together the orange juice, vinegar, soy sauce, honey, and sesame oil. Add the mango, bell pepper, cilantro, cashews, and cooled millet. Toss to coat well. Serve chilled or at room temperature.
Nutrition per serving: 258 calories, 7 g protein, 37 g carbohydrates, 10 g total fat, 2 g saturated fat, 4 g fiber, 114 mg sodium
 |
Serve with 3 ounces roasted pork tenderloin (122). TOTAL MEAL: 380 calories |