Warm Millet, Mushroom, and Spinach Salad - ATZone

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.

CaloriesCalories

212 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

3g Per Serving

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.

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