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 Gluten Free Grain Series 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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