Dinner

By Arielle Hartman | July 21, 2011

Photo: Arielle Hartman

I love a good bowl.  Scratch that, I love a good meal in a bowl.  Fill it with cereal (Honey Bunches of Oats, please!), fill it with soup (chicken? How thoughtful!), fill it with some pasta (that better be pesto) and I’ll scarf the entire thing down, wipe my mouth and ask for more, immediately. Perhaps it’s the convenience of having everything you need nestled together in one, roundish, delicious place, or perhaps it’s just my laziness toward dish washing, but give me some food in a bowl and I’m golden.

These bowl-driven meals have prompted many a rice and beans dinner and veggie stir-fry and couscous lunch, but wanting to expand my prospects, while still staying in my safe, little bowl-centric world of course, I decided to try one of the lesser known grains, Millet.

Millet a gluten-free grain that cooks quickly and easily, and a great and unconventional substitute for rice, quinoa, or even pasta.  Keep this in mind on your next food-shopping trip and stock your pantry with this tasty and hearty grain for new meal ideas.  I used millet as a hardy addition to a simple summer salad, keeping cooking in this summer heat to a minimum and incorporating as many fresh, seasonal vegetables as I could.  I put all that hearty goodness in a bowl and dove right in!

Photo: Arielle Hartman

Adapted from Everybodylikessandwiches.com

  • 1 cup yellow split peas
  • 1 cup millet
  • 1/2 head romaine, torn
  • 1-2 heads of broccoli, chopped and lightly steamed
  • 1/2 cup fresh or frozen green peas
  • 1-2 purple onions, diced
For Lemon Vinaigrette
  • juice & zest of 1/2 lemon
  • 1/4 cup olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • salt & pepper

Directions

1. Boil 2 cups of water or vegetable broth and add in the millet. Cover the pot and set the flame low to simmer. When the millet has absorbed the liquid, in around 15 minutes, it's done. Set aside and cool.

2. Cook yellow split peas in 3-4 cups of boiling water. Turn the flame down and simmer over medium heat until tender, about 40 minutes. Drain & set aside to cool.

3. Combine vinaigrette ingredients in a small jar. Adjust the seasonings if needed. Add torn romaine lettuce leaves, broccoli, peas and onions in a bowl and mix in the millet and split peas. Toss with the vinaigrette and serve, preferably in a bowl, of course.

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