Millet Panzanella Salad Recipe:
- 1 Cup Dried Millet
- 2 Cups Filtered Water
- 1 Vegetable Bouillon Cube – unsalted
- 1/2 Teaspoon Sea Salt
- 1 Container Cherry Tomatoes – sliced in half
- 1 Roasted Red Bell Pepper – roasted and diced
- 1 Roasted Yellow Bell Pepper – roasted and diced
- 1/2 Cup (about a 1/4) Red Onion – Minced
- 2 Cup Fresh Basil – torn
- 1 Cup Asiago Cheese – finely shredded
- 1/2 Cup Extra Virgin Olive Oil
- 3 Tablespoons White Wine Vinegar or Champagne Vinegar
- 2 Cloves Garlic – minced
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
- 4 Cups Country Bread like Ciabatta – torn
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Asiago Cheese – finely shredded
Veggies & Cheese
Roast the peppers on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems. Set aside.
Tear the bread into small pieces. In a large straight sided pan, add the oil and turn heat to medium-low. Heat up the oil, then add the bread. Stir continually until they get crispy. (about 10 minutes)
Millet is alkaline and it digests easily. It has high levels of tryptophan like turkey, which has calming effects. It is rich in magnesium, which helps to reduce blood pressure and the risk of heart attacks. It is high in fiber that helps lower cholesterol and keeps you regular by also hydrating your colon. It is high in anti-oxidants, which may help to prevent heart disease, cancer, osteoporosis and diabetes. Millet also has high protein content. Eat in moderation.