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Millet, Aduki Beans and Butternut Squash Salad with Lemon Dressing
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1 cup of millet 2 cups of water A pinch of sea salt 1 ½ cups of cooked aduki beans-rinsed well (1 can) ¼ cup diced red onions 2 cup Butternut Squashed, roasted (cut into small cubes) ½ cup of chopped fresh cilantro
Dressing 3 tablespoons of extra virgin olive oil 3 tablespoons of lime juice 1/2 teaspoon of ground coriander Zest of 1 lime Sea Salt to taste Freshly ground black pepper to taste
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38 Rockland & Orange Counties
Directions Place millet, water and a pinch of salt in rice cooker or a large pot over high heat. Cover and bring to a boil. Re- duce heat to low and cook covered until all the water is absorbed (about 25 minutes). Remove from heat and let cool for 5 minutes (so it does not turn to mush when fluffed).
Fluff millet and add aduki beans, onion, butternut squash and cilantro. In a small bowl, whisk together dressing ingredients and pour over grain mixture. Fold to combined and serve. If serving chilled, fluff again gently with fork before serving.
naturalawakeningsro.com
To roast butternut squash, cube and mix with 2 tablespoons olive oil, press one clove of garlic into olive oil, add 1/8 teaspoon sea salt roasted in 400 degrees for 40 minutes.
Diane Hoch is the owner of The Food Evolution, where she offers cooking and nutrition classes. The Food Evolution is lo- cated at 295 Rt. 304 in Nanuet. For more information, go to
thefoodevolution.com or call 507-0260.
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