Millet With Baby Spinach Side Dish Or Warm Salad Recipes

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

MILLET WITH BABY SPINACH- SIDE DISH OR WARM SALAD

Steps:

• Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
• Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
• Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
• Serve scattered with the flaked almonds over the top as garnish.