Red Fruit Millet Salad
4 cups water
1 cup hulled millet
1/2 cup orange juice
1/3 cup dried cranberries
1 red apple – diced
½ cup chopped pecans
2 tbsp raspberry vinegar
3 tbsp olive oil
1 tsp salt
Salt and Pepper to taste
Dry toast millet until lightly golden. Add water to millet and bring to a boil. Reduce heat and allow to simmer for 30 minutes. Let cool.
Soak cranberries in orange juice for at least 15 minutes. Drain cranberries and reserve orange juice for vinaigrette. Combine cooled millet, cranberries, apple, and toasted pecans in a bowl.
Wisk together the orange juice, raspberry vinegar, and olive oil. Toss with millet mixture, salt and pepper to taste. Allow to cool in the fridge at least 30 minutes to allow flavors to combine.
4 cups water
1 cup hulled millet
1/2 cup orange juice
1/3 cup dried cranberries
1 red apple – diced
½ cup chopped pecans
2 tbsp raspberry vinegar
3 tbsp olive oil
1 tsp salt
Salt and Pepper to taste
Dry toast millet until lightly golden. Add water to millet and bring to a boil. Reduce heat and allow to simmer for 30 minutes. Let cool.
Soak cranberries in orange juice for at least 15 minutes. Drain cranberries and reserve orange juice for vinaigrette. Combine cooled millet, cranberries, apple, and toasted pecans in a bowl.
Wisk together the orange juice, raspberry vinegar, and olive oil. Toss with millet mixture, salt and pepper to taste. Allow to cool in the fridge at least 30 minutes to allow flavors to combine.
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