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Print this Recipe    Millet Salad

Millet Salad

1.5 cups millet
4.5 cups water
1 vegetable boullion cube
a pinch of good saffron
2 cups of raw kale, chopped
1 cup fresh shelled peas
1 cup grated carrot
1/2 cup orange juice
1/4 cup fresh basil
1/4 cup olive oil
salt/pepper to taste

Toast the millet in a pan for 4 or 5 minutes until it's aromatic
and hot. I usually cook my millet in my rice cooker so I'm not
really sure whether the time would be the same in a regular pot or
not? In any case, my rice cooker cooks for about 45 minutes. Cook
millet, water, boullion cube and saffron together. Chill when millet
is done.

Place orange juice, olive oil, basil and pepper in a blender or
food processor and blend until combined and basil is shredded. Add
the kale, carrot and peas to the chilled millet. Pour dressing on,
mix and serve.

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