Gingered Millet With Japanese Veggies

• 1 cup millet
• 1 (15 ounce) can black beans, drained and rinsed
• 2 -3 tablespoons minced fresh ginger
• 1/4 teaspoon sea salt
• 3 cups water
• 1 cup shiitake mushroom, sliced 1/4 inch thick
• 2 medium carrots, peeled and cut into 1/4-inch-thick rounds
• 1 small bok choy, chopped and rinsed well under cool water
• 1/2 cup shredded red cabbage
• 3 scallions, thinly sliced
• freshly ground black pepper
• 2 tablespoons toasted sunflower seeds
• 3 tablespoons sesame oil
• 3 tablespoons undistilled apple cider vinegar

1. Place millet and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork, add beans.
2. Steam shiitakes in a steamer over boiling water, covered, for 3 minutes. Add carrots and bok choy and steam 4 to 6 minutes more. Remove steamer from heat.
3. In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.
4. Transfer millet to bowls and garnish with steamed and remaining raw vegetables. Season to taste with salt and pepper. Pour dressing over top and sprinkle with sunflower seeds.

millet, black beans, fresh ginger, salt, water, shiitake mushroom, carrots, bok choy, shredded red cabbage, scallions, freshly ground black pepper, sunflower seeds, sesame oil, apple cider vinegar

Taken from www.food.com/recipe/gingered-millet-with-japanese-veggies-446438 (may not work)