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Apricot and Millet Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: North American
Ingredients:
  • 3 1/2 cups vegetable broth, canned low sodium
  • 2/3 cup millet
  • 1/4 cup apricots, dried, chopped
  • 4 cups spinach, baby
  • 1 tbsp lemon juice
  • 1/4 tsp pepper, black freshly ground
  • 1 cup raspberries, fresh
  • 1/4 cup almonds, slivered, toasted
Instructions:
  1. Cooking
    1. Place the broth in a pot and stir in the millet.
    2. Bring to a boil, then simmer for 15 minutes, until millet is cooked and the liquid has been absorbed.
    3. Add the apricots to the millet when 5 minutes remains before the millet is cooked.
    4. Add the spinach, lemon juice and pepper to the cooked millet.
    5. Cover the pan and allow the spinach to wilt over low heat for 3 minutes.
    6. Stir the millet to mix in the spinach and carefully fold in the raspberries.
    7. Serve topped with almonds.
Nutritional Facts
Nutrient (per serving)% DV
Calories 22911%
Total Fat 6g10%
    Saturated Fat 1g3%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 48mg2%
Total Carbohydrate 38g13%
    Dietary Fiber 8g31%
    Sugars 7g--
Protein 7g15%
Vitamin A 3525iu70%
Vitamin C 20mg33%
Calcium 82mg8%
Iron 3mg15%