Lemon Millet Salad
Don't let the arame in this recipe stop you from trying it! This is a flavorful, hearty salad that is jam-packed with nutrition. Sea vegetables like arame are loaded with minerals like iodine, which are difficult to find in mainstream foods. The nutty, lemony richness of this grain-based goodie will have you craving sea veggies!
1 1/2 cups millet
2 1/4 cups low-sodium vegetable broth
1/2 cup arame seaweed, soaked in warm water for 10 minutes
1 teaspoon Celtic sea salt
3 green onions, finely chopped, plus more for garnish
zest of 1 lemon
1/2 cup parsley, finely chopped, plus more for garnish
2 tablespoons lemon juice
1/2 cup basil, finely chopped, plus more for garnish
1/4 cup olive oil
1/3 cup pine nuts, toasted in a dry skillet, for garnish
freshly-ground black pepper
Toast the millet in a dry skillet until fragrant. Bring the broth to a boil. Add the millet and Celtic sea salt. Stir and reduce heat. Cover and cook until the millet is soft and the broth has been absorbed, about 30 minutes.
While the millet is cooking, drain the arame and finely chop. When the millet is cooked, fluff it with a fork and transfer to a serving bowl. Mix in the arame, green onions, parsley, basil, lemon zest, lemon juice, olive oil, and black pepper, to taste. Serve immediately topped with extra herbs, green onions, and pine nuts.