Millet Bowl with Black Beans and Vegetables

Name: Millet Bowl with Black Beans and Vegetables
Ingredients: 0.25 cup millet; One 15-ounce can black beans, drained and rinsed; 2 tablespoons minced fresh ginger; Kosher salt; 1 cup water; 4 shiitake mushrooms (2 ounces), sliced ¼ inch thick; 1 medium carrot, peeled and cut into ¼-inch-thick rounds; 2 baby bok choy, halved; 0.5 cup shredded red cabbage; 1 scallion, thinly sliced; Freshly ground black pepper; 2 tablespoons toasted sunflower seeds; 3 tablespoons extra-virgin olive oil; 3 tablespoons apple-cider vinegar

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

2

This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.

Ingredients

Millet

¼ cup millet
One 15-ounce can black beans, drained and rinsed
2 tablespoons minced fresh ginger
Kosher salt
1 cup water

Vegetables

4 shiitake mushrooms (2 ounces), sliced ¼ inch thick
1 medium carrot, peeled and cut into ¼-inch-thick rounds
2 baby bok choy, halved
½ cup shredded red cabbage
1 scallion, thinly sliced
Freshly ground black pepper
2 tablespoons toasted sunflower seeds

Dressing

3 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar

Directions

Place millet, black beans,and ginger in a small saucepan.Add 1/2 teaspoon salt andwater. Bring to a boil, stironce, then reduce heat andsimmer, covered, for 25 minutes.Allow to rest for 10minutes, then fluff with a fork.
Steam shiitakes in asteamer over boiling water,covered, for 3 minutes. Addcarrots and bok choy andsteam 4 to 6 minutes more.Remove steamer from heat.
In a small bowl, whisktogether oil and vinegar tomake dressing. Season witha dash of salt.
Transfer millet to bowlsand garnish with steamedand remaining raw vegetables. Season to taste withsalt and pepper. Pour dressingover top and sprinklewith sunflower seeds.