Toasted Millet with Avocado Cilantro Vinagette
hey readers, want something heart healthy, I made this millet dish with a avocado cilantro vinaigrette. the only changes I made to recipe Is I pureed the avocado with the all the dressing ingredients, but slowly drizzled in 1/4 cup olive oil instead of 2 1/2 tablespoons that was called for. it still had all the flavors courtesy of cooking light with my twist so I hope you enjoy making this with your family!
Toasted Millet with Avocado Cilantro Vinagrette
Recipe adapted from Cooking light magazine
heat 1 1/2 tsp olive oil in a saucepot over medium heat. add 1/2 chopped onion sauté for 3 minutes. add 1 cup uncooked millet and 1 tablespoon grated garlic to pan cook for 2 minutes. stir in 2 cups water (I added 1 chicken bouillon cube make sure it's low sodium if possible to the pot) 1/2 tsp salt and bring to a boil. cover, reduce heat and simmer for 25 minutes or until the liquid is abosorbed. transfer to a bowl to cool down as you make the dressing. in a blender add 3/4 cup diced avocado, 1/4 tsp kosher salt 1/2 cup fresh cilantro, 2-3 tablespoons lime juice 1 tsp honey, 1 clove grated garlic, 1/2 tsp cumin and 1/4 tsp pepper and close the blender lid. blend until smooth, slowly drizzling in 1/4 cup olive oil until emulsified and creamy. transfer to a bowl as the grain cools down.
add 1 cup chopped bell pepper and 3 oz feta to cooled down millet mixture. toss in the avocado cilantro vinaigrette and serve with additional feta cheese
tip- it did call for 1 can drained black beans, you can add it to the millet if you like, good source of protein I just forgot to do that, it's optional
Recipe adapted from Cooking light magazine
heat 1 1/2 tsp olive oil in a saucepot over medium heat. add 1/2 chopped onion sauté for 3 minutes. add 1 cup uncooked millet and 1 tablespoon grated garlic to pan cook for 2 minutes. stir in 2 cups water (I added 1 chicken bouillon cube make sure it's low sodium if possible to the pot) 1/2 tsp salt and bring to a boil. cover, reduce heat and simmer for 25 minutes or until the liquid is abosorbed. transfer to a bowl to cool down as you make the dressing. in a blender add 3/4 cup diced avocado, 1/4 tsp kosher salt 1/2 cup fresh cilantro, 2-3 tablespoons lime juice 1 tsp honey, 1 clove grated garlic, 1/2 tsp cumin and 1/4 tsp pepper and close the blender lid. blend until smooth, slowly drizzling in 1/4 cup olive oil until emulsified and creamy. transfer to a bowl as the grain cools down.
add 1 cup chopped bell pepper and 3 oz feta to cooled down millet mixture. toss in the avocado cilantro vinaigrette and serve with additional feta cheese
tip- it did call for 1 can drained black beans, you can add it to the millet if you like, good source of protein I just forgot to do that, it's optional
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