Millet Pilaf with Ricotta Salad

This is great and healthy dish!

I followed the recipe for millet pilaf from Detox - The Process of Cleansing and Restoration (Sara Rose) but substituted several ingredients.Millet is a whole grain, very rich in fiber. Millet is rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium and zinc. Millet contains no gluten.

What you'll need:

1 1/4 cups vegetable stock (caldo de vegetais Knorr)

1 onion, chopped

3 garlic cloves, crushed

cinnamon powder

2 bay leaves

175 g (6 oz) millet 

1 can of kidney beans

black pepper

salt

cilantro, finely chopped

fresh mint, finely chopped

For the salad:
- 1 tomatoe
- 1 cucumber
- 2 radishes
- ricotta cheese
- lemon juice
- salt & pepper

How to do it:

Sauté the onion and garlic in a bit of olive oil until soft. Add the spices and bay leaves and cook over moderate heat for 2 mins. 

Remove the bay leaves and discard. Add the millet and the vegetable stock, bring to a boil, reduce the heat and let simmer for 15 - 20 mins, making sure it does not stick and adding more water if necessary. 

Add the beans and cook for 1 or 2 more mins. Season with black pepper and stir in the parsley and mint.

To prepare the salad, cut the vegetables in pieces, season with the lemon juice, olive oil, salt & pepper and sprinkle with the ricotta cheese.