Delicious Winter Salad Toasted Millet, Roasted Fennel, and Avocado

Serves six
1 cup millet
2 1/2 cups of vegetable stock
5 tablespoons olive oil, divided
3 tablespoons orange juice divided (half squeeze orange)
2 fennel bulbs=stalks removed, halved
and cut into 1 1/2 inch wedges
Salt, pepper, and turmeric to taste
2 tablespoon stone-ground mustard
2 avocados sliced
1/4 cup chopped kalamata olives
1/4 cup chopped fresh mint

This recipe has the six tastes Ayurvedicly correct. Since it’s the holidays many of us will be breaking the rules of food combining.  If that is the case, omit one avocado, replace with four tangerines, peeled and segmented.  This salad is packed with flavor and will be on our table for Christmas.  Enjoy!

Heat saucepan over medium heat.  Add millet and taost, stirring frequently, until light brown and fragrant, about 7 minutes.  Carefully add vegetable stock and bring to a boil.  Cover, reduce to a simmer ,a nd cook until millet is tender and liquid is absorbed, 20 to 25 minutes.  Remove from heat and let sit, covered, for 5 minutes.  Fluff with a fork.

Meanwhile, preheat oven to 425 degrees F.  In a small bowl, whisk together 1 tablespoon oil and 1 tablespoon orange juice.  Toss with fennel and sprinkle with salt and pepper.  Roast on baking sheet in the oven until fennel is tender and golden, 20 to 30 minutes to prevent sticking.

Whisk together remaining oil, orange juice, balsamic vinegar, and mustard.  Combine dressing, cooked millet, fennel, avocado, olives, and mint in a large bowl.  Serve immediately.

Enjoy!