Warm Millet, Mushroom, and Spinach Salad

Adding a whole grain to a green salad is unexpected but so delicious as it soaks up a fresh citrus vinaigrette.

Ingredients

 Servings  4   Serving Size   3/4 cup

• 3/4 cup uncooked milletOR
• 3/4 cup uncooked barley
• 2 tablespoons 100% orange juice
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon plus 1 1/2 teaspoons canola, corn, or olive oil, divided use
• 1/4 teaspoon salt
• Pepper to taste
• 8 ounces button mushrooms, thinly sliced
• 1 teaspoon bottled minced garlicOR
• 2 medium garlic cloves, chopped
• 6 ounces baby spinach

Directions

1. Prepare the millet using the package directions, omitting the salt. Transfer to a bowl. Fluff with a fork.
2. Meanwhile, in a small bowl, whisk together both juices, 1 tablespoon oil, the salt, and pepper. Set aside.
3. In a large nonstick skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat.
4. Cook the mushrooms for 5 minutes, stirring occasionally.
5. Stir in the garlic. Cook for 5 minutes, stirring frequently. Remove from the heat.
6. Stir in the spinach. Transfer to a large bowl. Stir in the millet.
7. Pour in the dressing. Toss to coat. Let stand for at least 10 minutes.