Millet Salad with Fennel and Cannelini Beans

Preparation time: 40 minutes
Makes: 4 servings

• 1 cup millet, dry
• 3 cups water
• 2 cups cannelini beans
• 1 small onion, chopped fine
• 1 tablespoon white wine vinegar
• Pinch of sea salt
• 2 tablespoons walnut or extra virgin olive oil
• 1 small fennel bulb, cut in half and cored
• ¼ lemon
• 1 tablespoon chopped fennel leaves
• 1 tablespoon chopped parsley
• ½ cup walnuts, crushed

Combine millet and water in pot and cook until all water is absorbed, about 30 minutes. Fluff with a fork and allow to cool slightly.

In a mixing bowl combine beans, shallot, salt, vinegar and oil and mix well. Slice fennel very thin and spritz with lemon juice to prevent discoloration. Add to beans along with fennel leaves and parsley. Stir gently to combine and adjust seasoning if needed. Sprinkle with walnuts and serve.

Recipe adapted by Genevieve Sherrow, MS, with inspiration from Mary Shaw
Reprinted with permission from Nourishing Foods