by theUngourmet
Serves six or more
1 cup uncooked millet
2 cups vegetable or chicken stock
4-5 slices of prosciutto, cut into thin strips
1 tbsp canola oil
4 oz crumbled goat cheese
1 1/2 cups 365 Everyday Value frozen peas and carrots, thawed
thinly sliced chives for garnish
salt and cracked pepper to taste
In a medium saucepan bring stock to a boil. Add millet and reduce heat to low. Cover and cook for 25 minutes. Fluff with a fork. Place in a large bowl and allow to cool to room temperature. While millet is cooking, heat oil in a small skillet and cook prosciutto until crisp.
Add the prosciutto to the millet and toss. Add the goat cheese and veggies and give it another toss. Salt and pepper to taste and garnish with chives. Serve slightly warm or at room temperature.
