Courtesy of CanolaInfo
4Servings•20 Min.Prep Time•23 Min.Cook Time•2 Hr.Chill Time•
原料：
- 1 tsp. canola oil (5 mL)
- 1/4 c. slivered almonds (60 mL)
- 1/2 c. dry millet (125 mL)
- 1 1/2 c. water (375 mL)
- 1 (15 oz./426 mL) can no-salt added chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 2/3 c. diced red onion (150 mL)
- 1/2 c. chopped cilantro (125 mL)
- 1 Tbsp. canola oil (15 mL)
- 1 Tbsp. grated lemon zest (15 mL)
- 2 Tbsp. lemon juice (30 mL)
- 1 Tbsp. grated ginger (15 mL)
- 2 tsp. granulated sugar (5 mL)
- 1/2 tsp. salt (2 mL)
- 1/8 tsp. dried pepper flakes (0.5 mL)
说明：
- In large skillet, toast almonds 1-2 minutes or until golden. Set aside on plate.
- Add 1 tsp (5 mL) canola oil to skillet and toast millet for 3 minutes or until beginning to brown, stirring constantly. Add water, bring to boil over medium high heat, reduce heat, cover and simmer 18 minutes or until just tender.
- Place millet on sheet of foil in a thin layer and let stand 5 minutes to cool quickly.
- In large bowl, combine millet, chickpeas, cucumber, red onion, cilantro, canola oil, lemon zest, lemon juice, ginger, sugar, salt and pepper flakes. Toss until well blended, cover and refrigerate 2 hours to develop flavors. Garnish with almonds and serve.
- Recipe courtesy of Nancy Hughes and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 280 |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Total Carbs | 38g |
| Fiber | 7g |
| Protein | 7g |
| Sodium | 310mg |