Toasted Millet Salad

Toasted Millet Salad with Arugula, Quick Pickled Onions, and Goat Cheese

Ingredients:
3/4 cup millet
1 1/3 cups low-sodium vegetable broth or water
2 teaspoons chopped fresh oregano
leaves or 3/4 teaspoon dried oregano
Sea salt
2 cups arugula
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/3 cup toasted pine nuts
1/3 cup crumbled fresh goat cheese (about 3 ounces)

Quick Pickled Onions 
Ingredients:
3/4 cup apple cider or white vinegar
2 teaspoons sea salt
3 tablespoons natural cane sugar (I used maple syrup)
1 dried bay leaf
4 whole cloves
1 red onion, thinly sliced

To make the quick pickled onions, in a saucepan, combine the vinegar, salt, sugar, bay leaf, and cloves and bring to a gentle boil over medium high heat until the sugar is dissolved. Add the onion, stir, and remove the pan from the heat. Let the onions cool at room temperature, or transfer it all to a glass jar and put them in the fridge to speed the process along.

Put the millet in a heavy saucepan over medium-low heat. Cook, stirring frequently, until the millet is toasted, about 5 minutes. You will begin to smell a toasty aroma and they’ll make a bit of a popping noise. Remove the pan from the heat and carefully add the broth (it will splatter a bit). Return to the heat and bring to a gentle simmer. Cover and cook for 15 minutes. Turn off the heat and let sit another 5 minutes before you remove the lid. Using a fork, break up the millet and fluff it, add the oregano and 1/2 teaspoon salt, stir, and set aside to cool completely. Once the millet is cool, combine it with the arugula in a large bowl. Drizzle the olive oil and vinegar on top and gently toss to coat. Drain the desired amount of pickled onion and add to the salad along with the pine nuts and goat cheese, giving it another toss. Taste and add more salt, if necessary, and serve.

Rice Pilaf with Arugula and Pistachios

Rice Pilaf with Arugula and Pistachios
teamgulley via cookinglight.com

Ingredients:
1 tablespoon olive oil
1 cup finely chopped shallots (about 5 shallots)
1 1/2 cups uncooked basmati rice
3 cups canned vegetable broth
1/3 cup dry white wine
1/8 teaspoon salt
1/4 teaspoon black pepper
4 cups trimmed arugula (about 4 ounces)
1/4 cup coarsely chopped pistachios

Directions:
Heat olive oil in a large saucepan over medium heat. Add the shallots, and cook for 4 minutes. Stir in the rice, and sauté for 2 minutes. Add the broth, wine, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in arugula and pistachios.

Arugula Pesto

From BabyCenter:

I have a sneaking suspicion I've posted this recipe before (I know I did a spinach pesto, maybe that's what I'm thinking of). I got a ton of arugula in my CSA box, so I made arugula pesto. I served it with linguine, but I've previously served it with whole wheat spaghetti. I also had some fresh shelling peas so I threw in an handful of those (raw) with the cooked pasta and it was a really nice touch. This recipe makes for a super simple, vegetarian, spring dinner, and my kids like it. I served the pasta with a green salad.

Arugula Pesto

sadie_love from a Giada de Laurentis recipe

2 cups of arugula, washed and spun dry (I cram as much as I can fit in my food processor - probably more like 3 cups)

1 clove garlic (I use substantially more, in part because I use more arugula)

1/2 cup olive oil

1/2 grated parmesan

salt and pepper (about 1/2 tsp each).

Combine the arugula and garlic in a food processor and process to a rough paste. Drizzle olive oil in while continuing to process. Remove to a bowl and add parmesan, salt and pepper.

Like I said, I served it as a pasta sauce, and threw in a couple handfuls of fresh peas. Yum!

Chicken Sausage, Beans, and Arugula over Pasta

Chicken Sausage, Beans, and Arugula over pasta
elemenoPee

2 tblsp olive oil
2 cloves garlic, chopped
1 pkg precooked chicken sausages, cut into 1/2 in rounds
1 can black eyed peas (or white beans), rinsed and drained
1/2 cup chicken broth
1 bunch arugula, washed, trimmed, roughly chopped or torn

1/2 lb pasta

parmigiano reggiano cheese for serving

Heat the oil, add the garlic, cook for 1 min. Add the chicken sausage and brown for a several minutes. Add the beans and chicken broth, heat for a several more min, until the broth reduces a bit. Add the arugula, heat until it's wilted, stirring several times.

Meanwhile, cook the pasta and when it's done, drain it, return it to the pot, stir in 1 tblsp olive oil. Plate the pasta and top each serving with the sausage mixture. Grate cheese over each plate.