with Cucumber, Mint and Tomatoes
|Saturated Fat Acids||2 g|
|Sugar added||0 g|
|Bread exchange unit||3.5|
- 4 ounces
- 4 sprigs
- 2 sprigs
- 2 tablespoons
In a pot, bring 175 ml (approximately 3/4 cup) water to a boil. Stir in millet. Reduce heat, cover, and simmer over low heat, stirring occasionally, until millet has absorbed most of water, about 7 minutes. Remove from heat. Let stand, covered, until millet is tender and fluffy, about 12 minutes more. Transfer to a bowl, season with salt and let cool.
Meanwhile, rinse cucumber, wipe dry, halve lengthwise and scrape out seeds with a spoon. Finely chop cucumber.
Rinse parsley and mint, shake dry, pluck leaves and finely chop.
Rinse tomatoes, wipe dry, remove seeds and core and finely chop tomatoes. Squeeze juice from lemon.
Add vegetables and herbs along with olive oil and lemon juice to the bowl. Season with salt and pepper and serve immediately.