TIME 40 MINUTES SERVES 4-6
You Will Need:
1 cup millet
One 15-ounce can black beans, drained and rinsed
2-3 tablespoons minced fresh ginger
1/4 teaspoon sea salt
3 cup water
1 cup shiitake mushrooms, 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
DRESSING
3 tablespoons sesame oil (could use extra virgin olive oil also)
3 tablespoons apple-cider vinegar
Putting it All Together:
• Place millet, black beans, 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.
• 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.
• In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.
• 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
