Adding a whole grain to a green salad is unexpected but so delicious as it soaks up a fresh citrus vinaigrette.
Calories
212 Per Serving
Protein
7g Per Serving
Fiber
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
- Prepare the millet using the package directions, omitting the salt. Transfer to a bowl. Fluff with a fork.
- Meanwhile, in a small bowl, whisk together both juices, 1 tablespoon oil, the salt, and pepper. Set aside.
- In a large nonstick skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat.
- Cook the mushrooms for 5 minutes, stirring occasionally.
- Stir in the garlic. Cook for 5 minutes, stirring frequently. Remove from the heat.
- Stir in the spinach. Transfer to a large bowl. Stir in the millet.
- Pour in the dressing. Toss to coat. Let stand for at least 10 minutes.