Monday, July 30, 2012
Super Fast Broccoli Millet Salad
I have never been one of this world's most creative cooks. When I first got married, I was a bit shocked when my husband put vegetables in the macaroni and cheese, as I was a bit of a purist, and since veggies didn't come in it already, it just seemed like they belonged on the side. I was surprised at how much I liked it, though, and it's been rare ever since that we don't add vegetables to that and other pasta dishes. Since I latched onto the "grains are the staff of life" idea, I seemed to have turned on a little creativity spark when it comes to putting more grains into our diet. This week I came up with a couple of great ideas (at least they passed the muster at my house), so I thought I'd share them with you. I particularly like this first one, as it took me less than 15 minutes to have the meal on the table.
I was searching through the fridge during the nightly 5 p.m. Panic, trying to figure out what I was going to fix for dinner, and I found a couple of bags of shredded broccoli salad (I think sometimes it's called "broccoli slaw") way in the back that I'd totally forgotten about. Thankfully, it was still very good, so I took it out and dumped both bags into a bowl. I got out a quart of my home-bottled chicken, chopped half of it up and put it in a frying pan with some barbecue sauce and just heated it a little. I had a couple of cups of millet leftover from breakfast, so I added that to the broccoli. Then I made a dressing by mixing 1/2 C. of Vegenaise with a tablespoon of tamari (lower sodium soy sauce), and mixed that in with the broccoli. After that, I tossed in the chicken, and voila! Dinner was served! Oh, I also steamed some green beans while I was mixing up the salad. Even though the children had not been interested in the millet for breakfast (I liked it), everyone ate plenty of this salad, and I had no complaints.
Here's a better list of the ingredients:
2 bags of shredded broccoli salad (with carrots and purple cabbage--or you could do your own, but why would you?)
2 Cups of cooked millet (cooled, if you weren't using leftovers)
1 pint of cooked chicken
3 to 4 T. of your favorite bottled barbecue sauce
1/2 C. Vegenaise (or other mayonnaise)
1 T. soy sauce
Chop the chicken. Put in a frying pan with the barbecue sauce and heat through. Let cool while you do the rest of the salad. Mix the dressing ingredients together in a small bowl. Mix the broccoli with the millet in a bowl. Add the dressing and mix well, then toss the chicken in there and toss it well.
This would also be good with some peas, peppers, olives, etc. There's lots you could do with this.