| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
A to z of f, Ew |
1 |
servings |
INGREDIENTS
| 100 |
g |
Millet granules; (4oz) |
| 400 |
ml |
Vegetable stock; (use stock cube) |
|
|
; (14fl oz) |
| 1 |
tb |
Sunflower oil |
| 1 |
|
Clove crushed garlic |
| 1 |
tb |
Roughly chopped whole almonds |
| 1 |
|
Mango; peeled and chopped |
| 100 |
g |
Cooked tinned chickpeas; (4oz) |
| 1 |
bn |
Fresh watercress |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Pepper; red, yellow and |
|
|
; green |
| 1 |
bn |
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 |
INSTRUCTIONS
FOR THE SALAD
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 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”