Weight Watchers Asian Millet Salad

• 2 12 cups vegetable broth
• 1 cup millet, uncooked
• 1 cup snow peas, chopped
• 1 (5 ounce) can water chestnuts, drained, sliced
• 1 (14 ounce) can bamboo shoots, drained
• 4 medium scallions, chopped
• 1 cup carrot, grated
• 14 cup rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 34 teaspoon black pepper
• 14 cup peanut oil

1. In a medium saucepan, bring broth to a boil.
2. Add millet and simmer 15 minutes.
3. Remove pan from heat, cover and let sit 10 minutes.
4. In a large mixing bowl, thoroughly combine snow peas, water chestnuts, bamboo shoots, scallions and carrots.
5. Fluff cooked millet with a fork and then add it to vegetable mixture.
6. In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.
7. Pour dressing over millet mixture and stir until well combined.
8. Chill at least 2 hours and for the best taste, eat the same day.
9. Yields about 3/4 cup per serving.

vegetable broth, millet, snow peas, water chestnuts, bamboo shoots, scallions, carrot, rice vinegar, soy sauce, sugar, black pepper, peanut oil

Taken from www.food.com/recipe/weight-watchers-asian-millet-salad-408851 (may not work)