Great Gluten Free Grain Series: Spring Millet with Asparagus, Artichoke Hearts, English Peas & Tarragon Mustard Vinaigrette

image link: Spring Millet Salad with Asparagus, Artichoke Hearts, Peas & Mustard Tarragon Vinaigrette

Great Gluten Free Grain Series: Spring Millet with Asparagus, Artichoke Hearts, English Peas & Tarragon Mustard Vinaigrette

Amy No Comment
Entrees Sides

I realize Spring is flying by and I have yet to share the Spring edition of my Great Gluten Free Grain Series… (Psst…if you happened to miss it, Winter brought a beautiful Brussels Sprout Wild Rice Salad and Maple Sage Quinoa.)

Have you been indulging in as much local organic asparagus, artichokes, spring peas, rhubarb and strawberries as I have?!

From having endless local seasonal produce come through the kitchen at the restaurant, to personal visits to the weekend Farmer’s markets, I think I may have eaten my weight by now in all that beautiful Mother Nature has to offer this season. From Spinach Artichoke Soup, to Asparagus Omelets, to Strawberry Rhubarb Cobbler, to a decadent and whimsical Spring Pea Tarragon Macaroni and Cheese (shhh…don’t tell). For as much as I’ve been working, it seems I’ve still found some time to enjoy seasonally inspired moments of creativity. Maybe not so much time to share all of that with you. I hope that’s about to change. We can start with this delicious Gluten-Free Spring Millet with Asparagus, Artichoke Hearts, and Spring Peas in a Tarragon Mustard Vinaigrette.

As my new life in the bay area comes to a pause, I’m excited for some more down time and opportunities to let the creative energy flow. I’ve just arrived in Oregon for some much needed time in nature with loved ones, and will end up in New Mexico by the end of May to immerse myself back into retreat cooking for 5 weeks. I’m looking forward to some quieter and more meditative solo time in the kitchen in the remote Taos ski valley.

image link: Spring Millet Salad with Asparagus, Artichoke Hearts, Peas & Mustard Tarragon Vinaigrette

Spring Millet with Asparagus, Artichoke Hearts & English Peas

(Difficulty- Easy) (Serves 4)

Ingredients

  • 1 c organic millet
  • 1 bunch organic asparagus
  • 12 oz artichoke hearts, fresh or frozen
  • 1/2 c English peas
  • 2 Tbsp chopped tarragon
  • 2 Tbsp Dijon mustard
  • 1 Tbsp wholegrain mustard
  • 2 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1/2 c olive or avocado oil
  • salt, to taste

Instructions

Make the Millet: Add the millet to a small saucepan and toast over medium-high heat until golden, about 3-4 minutes. Add 2 cups of water, and bring to a simmer. Cover and cook until water is completely absorbed, about 18-20 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

Meanwhile, Make the Vinaigrette: In a blender or vitamix, blend the tarragon, Dijon, whole grain mustard, lemon juice, and apple cider vinegar. With the blender on low, slowly pour in the oil and blend until emulsified. Add salt to taste.

Prepare the Veggies: Rinse and chop the asparagus into 1″ pieces. Prepare a pot for steaming, and steam the artichokes for about 3 minutes before adding the asparagus. Continue steaming for another 2-3 minutes, until both veggies are just tender. Remove from heat and drain.

image link: Seasonal Spring veggies bring life and flavor to Gluten-Free millet

Heat a skillet over medium-high heat and coat with a Tbsp of oil. Add the artichoke hearts, asparagus, and peas and saute until slightly browned, 1-2 minutes.

In a medium bowl, combine the cooked millet, veggies, and half of the dressing. Salt to taste and add more dressing as desired.

Serve with cracked black pepper, grated gruyere cheese, or nutritional yeast, and enjoy!

image link: Gluten Free Grain Series- Spring Millet with Aspargus, Artichoke Hearts, & Spring Peas

Spring Millet with Asparagus, Artichoke Hearts, English Peas & Mustard Tarragon Vinaigrette

image link: Spring Millet Salad with Asparagus, Artichoke Hearts, Peas & Mustard Tarragon Vinaigrette

By Amy Published: May 5, 2016

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

A fresh and flavorful Gluten-Free Seasonal Spring Dish

Ingredients

Instructions

  1. Make the Millet: Add the millet to a small saucepan and toast over medium-high heat until golden, about 3-4 minutes. Add 2 cups of water, and bring to a simmer. Cover and cook until water is completely absorbed, about 18-20 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
  2. Meanwhile, Make the Vinaigrette: In a blender or vitamix, blend the tarragon, Dijon, whole grain mustard, lemon juice, and apple cider vinegar. With the blender on low, slowly pour in the oil and blend until emulsified. Add salt to taste.
  3. Prepare the Veggies: Rinse and chop the asparagus into 1" pieces. Prepare a pot for steaming, and steam the artichokes for about 3 minutes before adding the asparagus. Continue steaming for another 2-3 minutes, until both veggies are just tender. Remove from heat and drain.
  4. Heat a skillet over medium-high heat and coat with a Tbsp of oil. Add the artichoke hearts, asparagus, and peas and saute until slightly browned, 1-2 minutes.
  5. In a medium bowl, combine the cooked millet, veggies, and half of the dressing. Salt to taste and add more dressing as desired.
  6. Serve with cracked black pepper, grated gruyere cheese, or nutritional yeast, and enjoy!

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