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Warm Millet, Mushroom, and Spinach Salad

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Warm Millet, Mushroom, and Spinach Salad

Adding a whole grain to a green salad is unexpected but so delicious as it soaks up a fresh citrus vinaigrette.

Ingredients

Servings   4   Serving Size   3/4 cup

  • 3/4 cup uncooked millet OR
  • 3/4 cup uncooked barley
  • 2 tablespoons 100% orange juice
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 1/2 teaspoons canola, corn, or olive oil, divided use
  • 1/4 teaspoon salt
  • Pepper to taste
  • 8 ounces button mushrooms, thinly sliced
  • 1 teaspoon bottled minced garlic OR
  • 2 medium garlic cloves, chopped
  • 6 ounces baby spinach

Directions

Tip: Click on step to mark as complete.

  1. Prepare the millet using the package directions, omitting the salt. Transfer to a bowl. Fluff with a fork.
  2. Meanwhile, in a small bowl, whisk together both juices, 1 tablespoon oil, the salt, and pepper. Set aside.
  3. In a large nonstick skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat.
  4. Cook the mushrooms for 5 minutes, stirring occasionally.
  5. Stir in the garlic. Cook for 5 minutes, stirring frequently. Remove from the heat.
  6. Stir in the spinach. Transfer to a large bowl. Stir in the millet.
  7. Pour in the dressing. Toss to coat. Let stand for at least 10 minutes.

Nutrition Facts

Warm Millet, Mushroom, and Spinach Salad
CaloriesCalories
212 Per Serving
ProteinProtein
7g Per Serving
FiberFiber
3g Per Serving
Cost Per ServingCost Per Serving
$1.85

Nutrition Facts

Calories 212
Total Fat 7.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.5 g
Cholesterol 0 mg
Sodium 184 mg
Total Carbohydrate 32 g
Dietary Fiber 3 g
Sugars 2 g
Protein 7 g

Dietary Exchanges
2 starch, 1 vegetable, 1 fat

 
Adding a whole grain to a green salad is unexpected but so delicious as it soaks up a fresh citrus vinaigrette.

Nutrition Facts

Warm Millet, Mushroom, and Spinach Salad
CaloriesCalories
212 Per Serving
ProteinProtein
7g Per Serving
FiberFiber
3g Per Serving
Cost Per ServingCost Per Serving
$1.85
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Calories 212
Total Fat 7.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.5 g
Cholesterol 0 mg
Sodium 184 mg
Total Carbohydrate 32 g
Dietary Fiber 3 g
Sugars 2 g
Protein 7 g

Dietary Exchanges
2 starch, 1 vegetable, 1 fat

Ingredients

Servings   4   Serving Size   3/4 cup

  • 3/4 cup uncooked millet OR
  • 3/4 cup uncooked barley
  • 2 tablespoons 100% orange juice
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 1/2 teaspoons canola, corn, or olive oil, divided use
  • 1/4 teaspoon salt
  • Pepper to taste
  • 8 ounces button mushrooms, thinly sliced
  • 1 teaspoon bottled minced garlic OR
  • 2 medium garlic cloves, chopped
  • 6 ounces baby spinach

Directions

Tip: Click on step to mark as complete.

  1. Prepare the millet using the package directions, omitting the salt. Transfer to a bowl. Fluff with a fork.
  2. Meanwhile, in a small bowl, whisk together both juices, 1 tablespoon oil, the salt, and pepper. Set aside.
  3. In a large nonstick skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat.
  4. Cook the mushrooms for 5 minutes, stirring occasionally.
  5. Stir in the garlic. Cook for 5 minutes, stirring frequently. Remove from the heat.
  6. Stir in the spinach. Transfer to a large bowl. Stir in the millet.
  7. Pour in the dressing. Toss to coat. Let stand for at least 10 minutes.
 

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