Lemon Millet White Bean Salad

This is a quick and easy main dish type salad to throw together. The fresh herbs really make this dish, so don't skip them! Pair with a simple salad or a pureed vegetable soup.  Also, don't let the millet turn you off -- this dish is so flavorful and one of my favorite uses of this grain.

Lemon Millet White Bean Salad
Serve 6-8

• 2 cups dry millet
• 4 cups vegetable broth
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cans white cannellini beans, rinse/drain
• 4 large lemons, zested and juiced
• 1/2 cup fine chopped red onion
• 1/2 cup chopped fresh parsley
• .5oz package fresh dill, finely chopped (6 TBLS)
• 2 TBLS balsamic vinegar

-- Cook millet according to package directions (like rice) in broth with garlic, salt and pepper. Fluff and cool slightly.

-- Combine lemon juice, zest, onion, herbs and vinegar. Drizzle over millet and gently mix in with beans.

-- Season with a little extra salt and pepper to taste.  Serve slightly warm, room temp, or chilled.