Broccoli and Millet Salad with Toasted Cashews

photo 15This recipe is from the Nourishing Connections Cookbook by the Ceres Community Project based in Sebastapol. This non-for-profit offers healthy meals to individuals and families with life-threatening illnesses while at the same time encouraging and teaching teens to learn how to cook. It’s a great resource and also a wonderful cause. Consider adding the book to your selection…

1 cup millet (can be soaked overnight)
2 cups boiling water
1/4 tsp salt
2 cups broccoli, florets and chopped stems
3/4 cup thinly sliced celery
1 cup cherry tomatoes, sliced in half
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
1/2 – 1 cup cashews, toasted
1/3 cup fresh lemon juice
1/3 cup olive oil
1 tsp minced garlic
1/2 tsp sea salt

Toast the millet in a saucepan over medium heat, stirring constantly, until it begins to brown and gives off a nutty fragrance.
Carefully add boiling water and the sea salt, reduce the heat to low and cover. Cook until the water is absorbed and the millet is tender, aber 20-25 minutes.
Put the millet on a cookie sheet and spread it out to cool.
While the millet is cooling, steam the broccoli just until tender and bright green. Drain and place in a large bowl.
Add the celery, tomatoes, dill and parsley to the broccoli.
In a separate bowl, whisk together the lemon juice, olive oil, garlic and sea salt.
When millet is cool, crumble it into the vegetables. Add the cashew and the dressing and toss everything together.

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