Roasted Millet Salad With Mango, Chickpeas And Watercress

Being unified in a church means: We know the difference between enjoying our small group, but understanding that the church is one – not separated along the lines of many small groups. Between having personal priorities within the church, but not losing the one core overarching mission of the church. Between respecting politics, but not making the church political. Between having good friends, but not forming alliances in the church to the exclusion of others. Between having differing beliefs, but honoring the church’s doctrinal statement. Between having personal convictions, but not legalistically pressing them upon others. That’s how we stand together as one for the Gospel.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		A to z of f, Ew	1	Servings

INGREDIENTS

100	g	Millet granules, 4oz
400		Vegetable stock, use stock
		cube
		14fl oz
1	T	Sunflower oil
1		Clove crushed garlic
1	T	Roughly chopped whole
		almonds
1		Mango, peeled and chopped
100	g	Cooked tinned chickpeas
		4oz
1		Fresh watercress
1	T	Chopped parsley
1		Pepper, red yellow and
		green
1		Spring onions, finely sliced
1		Lemon, juice of
		Salt and pepper
1		Bottle red wine to serve a
		few glasses
		with the salad
		Loaf of wholemeal country
		bread
		Bowl of mixed salad leaves
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Heat a large frying pan and add the oil. As soon as is hot add the
millet granules and chopped almonds and saut for 4-5 minutes,  stirring
all the time.  Once the millet has turned golden brown add the crushed
garlic and  vegetable stock very slowly. Cover with a lid and leave to
simmer  slowly for 20 minutes or until the millet has absorbed all of
the  stock and is soft.  Pour the millet salad into a large mixing bowl
to cool down while you  prepare the salad ingredients.  Mix all the
ingredients together in a large mixing bowl and then  combine with the
roasted cooked millet. Season with salt and pepper  and then serve in a
large salad dish.  Serve a glass of wine with this salad to aid
digestion and some warm  crunchy wholemeal bread accompanied by some
fresh crisp salad leaves.  Converted by MC_Buster.  Per serving: 567
Calories (kcal); 21g Total Fat; (31% calories from  fat); 14g Protein;
92g Carbohydrate; 4mg Cholesterol; 2776mg Sodium  Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2  Fruit; 4  Converted
by MM_Buster v2.0n.

A Message from our Provider:

“God owns you, and every molecule you have ever touched”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1080 Calories From Fat: 224 Total Fat: 19.4g Cholesterol: 4.9mg Sodium: 4914.9mg Potassium: 736.9mg Carbohydrates: 145.8g Fiber: 37.7g Sugar: 2.6g Protein: 16.4g