Green Mountain Millet Salad

January 13, 2012 | Posted in: Foods & Recipes, Vernal Equinox Foods and Recipes

Cook 1 cup millet with 3 cups water, in a rice cooker or on the stove.  Cook until water is absorbed and millet grains are soft, not crunchy.

Chop with a knife or shred in a food processor:
1/2 c. broccoli sprouts, radish sprouts, or mixed sprouts
5 leaves spinach
Toss with:
1 T. olive oil
2 t. lemon juice
2 drops black pepper essential oil
Let the mix marinate.

Slice 6 baby portabella mushrooms into thin slices.  Saute quickly in cold-pressed olive oil along with 1/4 yellow or red bell pepper, diced.  While sauteing, spray with a fine mist of Bragg’s Aminos, now available in a spray bottle.

When mushrooms are lightly browned and peppers have softened, remove from heat and add into the bowl with veggies.  Add cooked millet and toss.  Serve immediately.  Serves 2.