Millet with Arugula and OrangesMay 07 2012 by
I could talk about how I like this recipe because of the nice balance of flavors with the bite of arugula, the sweet oranges combined with the creamy millet. Or I could talk about how eating this makes me smile to think I’m eating bird seed and how I’ve become a Euell Gibbons of sorts (for those of you too young to know who I’m talking about he was a naturalist that appeared in Grape Nuts commercials in the 70′s eating anything from pine trees to cat tails). But really, it’s much simpler than that. I like it because it just tastes good. If you are looking for something new that’s clean and refreshing and has a delicious variety of flavors give it a try yourself. Who knows what you might find yourself eating next?
- 1 cup millet
- 4 tbsp olive oil, divided
- 1 clove garlic, minced
- 2 oranges, cut in supremes and 5 tbsp orange juice *see notes (click here for instructions on how to supreme citrus)
- 2 cups boiling water
- 1 cup asparagus, green beans or snap peas cut into 1 inch pieces and steamed or blanched
- 2 tbsp balsamic vinegar
- 2 tbsp fresh basil, minced
- 1/2 tsp sea salt or to taste
- 2 cups baby arugula, chopped
- 1/4 cup toasted pecans, walnuts or hazelnuts, chopped
- Place 1 tbsp of oil in a 2 qt sauce pan over medium high heat. Add the millet and cook stirring often for 4-5 minutes until the seeds start smelling toasty and turn a little darker color.
- Stir in the garlic and cook 1-2 minutes more.
- Add 1 tbsp orange juice and the boiling water. Lower heat to a simmer, cover and cook for 25-30 minutes or until tender and the water has been absorbed. Transfer the millet to a large serving bowl. Set aside.
- In a small bowl whisk together the remaining 3 tbsp oil, 4 tbsp orange juice, balsamic vinegar, basil and salt.
- Add the asparagus, orange pieces, arugula and pecans to the bowl with the millet.
- Add the dressing and gently toss.
- Serve warm or at room temperature.
Makes approximately 8 servings.
Nutrients per serving: Calories: 212.5, Cal. from Fat: 91, Total Fat: 10.5g, Sat. Fat: 1g, Carbs: 27g, Fiber: 4g, Sugars: 5g, Protein: 4g, Sodium: 122mg, Chol: 0mg
When cutting the oranges be sure to cut them over a bowl to catch all the juice. Once the segments have been cut out squeeze the pulp to get all the juice. There should be enough juice for the recipe by doing this.
Store leftovers in an airtight container for 1-2 days.