Asparagus Artichoke Millet Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Bowl food
Serves: 4 servings
Ingredients
  • 1 cup millet, uncooked
  • 1 lb asparagus, trimmed and cut into 1 inch pieces, about 1 bunch
  • 12 oz package frozen artichoke hearts, thawed and sliced
  • 1 ½ cups cooked white beans, or 1 can rinsed and dranied
  • 4 garlic cloves, minced
  • ¾ tsp salt
  • ½ tsp black pepper
  • ¼ cup fresh squeezed lemon juice, from a large lemon
  • ¼ cup olive oil
  • ⅓ cup minced parsley
  • ⅓ cup feta cheese crumbles
Instructions
  1. Cook millet according to package instructions.
  2. Meanwhile, steam asparagus for 2 minutes in a basket steamer.
  3. Mix together millet, asparagus, artichoke, white beans, garlic, salt and pepper.
  4. Whisk together lemon juice and olive oil. Drizzle over salad and toss well to combine.
  5. Split into 4 servings and garnish each with parsley and feta.
Notes
This salad will keep for 1-2 days in the fridge. After that, it becomes slightly bitter.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/asparagus-artichoke-millet-bowl/