Baby Bok Choy Mint Millet with Cilantro Ginger Miso

Serves 2


½ cup millet, cooked
¼ cup adzuki beans, cooked
¼ cup red cabbage, shredded
6-8 shitake mushrooms, sliced
3-4 green onions, sliced
1 carrot, sliced thin or shredded
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh Thai basil, chopped
1 teaspoon fresh ginger, chopped
2 cloves garlic, chopped fine
1 teaspoon miso paste
½ teaspoon olive oil
2 tablespoons rice vinegar
2 small baby bok choy, steamed slightly and cut in half
Sesame seeds


In a large mixing bowl, combine millet, beans, mushrooms, green onions, carrots and fresh herbs, and toss together well. In a small mixing bowl, whisk together fresh ginger, garlic, miso, olive oil, and rice vinegar. Drizzle over millet mixture and gently toss. Serve with baby bok choy atop the millet mixture and sprinkle with sesame seeds.