Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Zucchini Ribbons, Millet, and Pine Nuts with Herb Dressing
2015-05-22
https://www.metro.ca/userfiles/image/recipes/rubans-de-courgettes-millet-pignons-vinaigrette-fines-herbes-10283.jpg
PT10M
PT30M
PT40M
Preheat oven to 200°C.Spread 1 cup of millet on a baking sheet and toast for 5 minutes.Bring 2 cups of Campbell's broth to a boil in a medium pot with a tight fitting lid.Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes.Rinse in a fine colander and set aside to cool.In the warm oven, toast pine nuts for 5 minutes or until golden brown and crackling a bit as they are removed from the oven. Set aside to cool.Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline.Discard the core.Place ribbons into a colander, sprinkle with salt, and let drain while the millet cooks.Pat dry with a paper towel.Whisk together the olive oil, lemon juice, minced herbs, and pepper in a serving bowl.Fold in prepared millet.Add the zucchini, shallot, and pine nuts.Toss to combine.Sprinkle with shaved parmesan. Serve immediately.Tips:Pairs well with grilled fish.Dressing can be made in a blender or food processor by combining olive oil, lemon juice, minced herbs, and pepper and pulsing or blending until completely immersed.For the zucchini, if you do not have access to a mandoline (hand slicer), trim the base of the zucchini and shave lengthwise with a vegetable peeler, turning the zucchini at intervals to help maintain stability and shape.Grain Substitution: Salad can be easily replicated with a delicate grain like quinoa or pasta like pearl couscous or orzo.
6
Campbell
0
0
0
0
1 cup (250 mL) millet
2 cups (500 mL) readty to use vegetable broth - Campbell's
1/2 cup (125 mL) pine nuts, toasted
5 medium zucchini
2 Tbsp. (30 mL) olive oil
juice of 2 lemons
2 tarragon, minced
2 Tbsp. (30 mL) chervil, minced
2 Tbsp. (30 mL) flat leaf parsley, minced
2 Tbsp. (30 mL) chives, minced
pinch of pepper
2 Tbsp. (30 mL) shallot, minced
2 Tbsp. (30 mL) shaved parmesan reggiao
Zucchini Ribbons, Millet, and Pine Nuts with Herb Dressing
6
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
1 cup
(250 mL)millet
-
2 cups
(500 mL)readty to use vegetable broth - Campbell's
-
1/2 cup
(125 mL)pine nuts, toasted
-
5
medium zucchini
-
2 Tbsp.
(30 mL)olive oil
-
juice of 2 lemons
-
2
tarragon, minced
-
2 Tbsp.
(30 mL)chervil, minced
-
2 Tbsp.
(30 mL)flat leaf parsley, minced
-
2 Tbsp.
(30 mL)chives, minced
-
pinch of pepper
-
2 Tbsp.
(30 mL)shallot, minced
-
2 Tbsp.
(30 mL)shaved parmesan reggiao
Preparation
Preheat oven to 200°C.
Spread 1 cup of millet on a baking sheet and toast for 5 minutes.
Bring 2 cups of Campbell's broth to a boil in a medium pot with a tight fitting lid.
Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes.
Rinse in a fine colander and set aside to cool.
In the warm oven, toast pine nuts for 5 minutes or until golden brown and crackling a bit as they are removed from the oven. Set aside to cool.
Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline.
Discard the core.
Place ribbons into a colander, sprinkle with salt, and let drain while the millet cooks.
Pat dry with a paper towel.
Whisk together the olive oil, lemon juice, minced herbs, and pepper in a serving bowl.
Fold in prepared millet.
Add the zucchini, shallot, and pine nuts.
Toss to combine.
Sprinkle with shaved parmesan. Serve immediately.
Tips:
Pairs well with grilled fish.
Dressing can be made in a blender or food processor by combining olive oil, lemon juice, minced herbs, and pepper and pulsing or blending until completely immersed.
For the zucchini, if you do not have access to a mandoline (hand slicer), trim the base of the zucchini and shave lengthwise with a vegetable peeler, turning the zucchini at intervals to help maintain stability and shape.
Grain Substitution: Salad can be easily replicated with a delicate grain like quinoa or pasta like pearl couscous or orzo.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
