Maple Roasted Carrots & Smoked Turkey Millet Bowl with Shallot Vinaigrette Crème

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To save time, replace the roasted carrots with 1½ cups packaged shredded carrots and replace Shallot Vinaigrette Crème with a good quality, store-bought gluten-free dressing. Ingredients can be made up to 3 days ahead and assembled just before serving.

MAKES 4 TO 6 SERVINGS. 

Maple Roasted Carrots & Smoked Turkey Millet Bowl with Shallot Vinaigrette Crème

Oksana Charla

Ingredients:

The Grain:
2 cups gluten-free vegetable broth or water
1 cup uncooked millet
Salt, to taste, optional (don’t add if vegetable broth is salty)
1 tablespoon olive oil

The Veggies (Maple Glazed Carrots):
12 ounces baby carrots (about 2½ cups)
1 tablespoon maple syrup
2 teaspoons olive oil
1-2 cups arugula

The Sauce (Shallot Vinaigrette Crème):
2 teaspoons olive oil
1 large shallot, finely chopped (3 to 4 tablespoons)
½ teaspoon salt, divided, optional
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon freshly ground pepper
2 teaspoons Dijon mustard
5 tablespoons olive oil
5 tablespoons plain yogurt of choice

The Protein:
½ pound smoked turkey, thickly sliced and cut into julienne strips
4 ounces mild provolone, other mild cheese or dairy-free cheese, cubed
1 cup canned red kidney beans, rinsed and drained

The Topping:
3 green onions, green part only, chopped

Directions:

1. Preheat oven to 400°F.

2. Make the grain. Bring broth or water to a boil. Add millet and salt, if using. Return to a boil and simmer covered 20 minutes or until all liquid is absorbed and millet is tender. Remove from heat. Transfer to a large bowl and toss with 1 tablespoon olive oil. Let cool to room temperature.

3. Make the veggies. In a large cast iron skillet, toss carrots with maple syrup and olive oil. Place in preheated oven and roast 25 to 30 minutes or until tender. Remove from oven and let cool to room temperature. Reserve arugula and add in step 5.

4. Make the sauce. Heat 2 teaspoons oil in a small skillet. Add shallots and sauté with a pinch of salt, if using, until soft and translucent. Add vinegar and lemon juice and simmer 30 seconds. Whisk in remaining salt, if using, pepper and mustard and transfer to a blender. Process until smooth. Slowly add 5 tablespoons olive oil, processing until smooth. Let cool to room temperature. Fold in yogurt.

5. To assemble, toss cooled millet with arugula and 2 to 3 teaspoons sauce. Transfer to a serving bowl. Arrange roasted carrots, strips of turkey, cheese and beans over the top. Drizzle sauce over the top and garnish with green onions.

TIP: For best flavor, use freshly cooked millet that’s warm or room temperature. To save time, millet can be made ahead and revived in the microwave (reheat about 90 seconds). Toss with 2 to 3 teaspoons olive oil and proceed with recipe.

Each serving contains 468 calories, 23g total fat, 6g saturated fat, 0g trans fat, 39mg cholesterol, 290mg sodium, 45g carbohydrate, 9g fiber, 8g sugars, 21g protein, 22Est GL.
Each tablespoon of Shallot Vinaigrette Crème contains 48 calories, 5g total fat, 1g saturated fat, 0g trans fat, 1mg cholesterol, 11mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.

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