Moroccan Millet Salad Recipe
Optional, for garnish:
In a large, dry skillet, gently toast the millet over medium heat for 5 minutes, or until golden brown. Watch carefully so the millet doesn't burn.
In a large saucepan, bring the vegetable stock to a boil; add the toasted millet, reduce the heat to medium-low, cover and cook for 15 minutes. Remove from the heat, let sit for 10 minutes covered, then remove the lid and fluff with a fork.
In a small bowl, combine the olives, garlic, shallot, sun-dried tomatoes, lemon juice, capers, dates, grapeseed oil, Dijon mustard, vinegar, salt and pepper, to taste. Pour this dressing on top of the fluffed millet. Add the mint and parsley and stir. Garnish before serving warm. Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
From Nutrition Stripped by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.