POINTS® Value | 4
Servings | 8
Preparation Time | 20 min
Cooking Time | 15 min
Level of Difficulty | Easy

side dishes | We decided to shake things up a bit and use millet, instead of rice, in this tangy, Asian-influenced salad.


2 1/2 cup vegetable broth
1 cup uncooked millet
1 cup snow peas, chopped
5 oz canned water chestnuts, drained, sliced
14 oz canned bamboo shoots, drained
4 medium scallion(s), chopped
1 cup carrot(s), grated
1/4 cup rice vinegar
3 Tbsp soy sauce
2 tsp sugar
3/4 tsp black pepper
1/4 cup peanut oil
Instructions

1. In a medium saucepan, bring broth to a boil. Add millet and simmer 15 minutes. Remove pan from heat, cover and let sit 10 minutes. (Note: If you can't find millet at your grocery store, look for it at a natural supermarket or health food store.)

2. In a large mixing bowl, thoroughly combine snow peas, water chestnuts, bamboo shoots, scallions and carrots. Fluff cooked millet with a fork and then add it to vegetable mixture.

3. In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.

4. Pour dressing over millet mixture and stir until well combined. Chill at least 2 hours and for the best taste, eat the same day. Yields about 3/4 cup per serving.