Gingered Millet With Japanese Veggies

Submitted by healthy mamma

"I adapted this recipe from Whole Living. If you've never tried millet, don't let the name fool you it's excellent. The texture is like a moist fluffy couscous. Millet is a complete protein and full of vitamins! This recipe is so light and simple and oh-so-good for you!"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 cup millet
• 1 (15 ounce) can black beans, drained and rinsed
• 2 -3 tablespoons minced fresh ginger
• 1⁄4 teaspoon sea salt
• 3 cups water
• 1 cup shiitake mushroom, sliced 1/4 inch thick
• 2 medium carrots, peeled and cut into 1/4-inch-thick rounds
• 1 small bok choy, chopped and rinsed well under cool water
• 1⁄2 cup shredded red cabbage
• 3 scallions, thinly sliced
• freshly ground black pepper
• 2 tablespoons toasted sunflower seeds
• 3 tablespoons sesame oil
• 3 tablespoons undistilled apple cider vinegar

directions

1. Place millet and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork, add beans.
2. • Steam shiitakes in a steamer over boiling water, covered, for 3 minutes. Add carrots and bok choy and steam 4 to 6 minutes more. Remove steamer from heat.
3. • In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.
4. • Transfer millet to bowls and garnish with steamed and remaining raw vegetables. Season to taste with salt and pepper. Pour dressing over top and sprinkle with sunflower seeds.