(Adapted from Vegetarian Times)
- 1 1/4 lb Brussels sprouts, trimmed and halved
- 1 Tbsp. EVOO or 2-3 Tbsp. of water or veg. broth
- 3/4 cup millet
- 2/3 cup toasted chopped walnuts
- 2/3 cup dried cranberries
- 3 Tbsp. chopped fresh parsley
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. pure maple syrup
- 1 tsp. lemon juice
- 1/2 tsp. grated lemon zest
1. Preheat oven to 475 degrees F. Toss Brussels sprouts with 1Tbsp. oil, shallots and garlic in large bowl, and season with salt, if desired. Arrange sprouts in single layer in 13-x9-inch baking dish. Roast 20 to 24 minutes, or until brown and tender, stirring once. Cool 5 minutes.
2. Meanwhile, heat large saucepan over medium heat. Add millet, and cook 6 to 8 minutes, or until golden. Add 2 cups of water, and bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid is absorbed. (Important note: If the millet doesn’t fluff, it means you’ll need more water. Add a little extra to the pan if the allotted water is absorbed, but the grains are still in pellet form.)
3. Transfer millet to large bowl. Cool 5 minutes. Fold Brussels sprouts, walnuts, cranberries, and parsley into millet.
4. Whisk together vinegar, syrup, lemon juice, and lemon zest in bowl. Stir into millet mixture, and season with salt & pepper if desired.
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