Basil-lemon scented millet with roasted broccoli from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 169) by Hetty Lui McKinnon

  • grapeseed oil
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute couscous, pearl barley or quinoa for millet.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute couscous, pearl barley or quinoa for millet.

  • Lepa on August 16, 2017

    This is very good. My kid were skeptical but after trying a bite, wolfed it down (sans arugula). Warning, this recipe, like all the recipes in this book, makes a huge amount of food. I stored the millet separately from the arugula and it seems like it will work well as a leftover. In college I often made couscous with pesto and chickpeas and this salad reminded me of this dish. I might add some chickpeas to this salad next time to add more protein.

  • e_ballad on June 28, 2017

    Another Hetty hit. A whole heap of flavour & incredibly easy to pull together.

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