Pregnancy Friendly Pomegranate & Mint Sardine Millet Bowl with Radish

Total time50 min

Prep time20 min

Cook time25 min

4.5

(14)

Pregnancy Friendly Pomegranate & Mint Sardine Millet Bowl with Radish

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Ingredients

4 servings

For the millet

1 ½ cups millet
3 cups water
½ tsp fine sea salt

For the sardines

2 cans (4.375 oz each) sardines in olive oil
Ingredient note
Sardines are one of the lowest-mercury fish and are recommended during pregnancy - this recipe has about 2.2 oz per serving, well inside the two to three servings a week that is advised.
1 tbsp extra virgin olive oil
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp smoked paprika
¼ tsp black pepper

For the lemon-tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp extra virgin olive oil
2–3 tbsp water
¼ tsp fine sea salt

For the bowl

1 cup pomegranate arils (from 1 medium pomegranate)
6 radishes, thinly sliced
½ english cucumber, diced
½ cup fresh mint leaves, roughly torn
2 tbsp pumpkin seeds (pepitas), dry-roasted

For serving

lemon wedges, for serving (optional)

Instructions

1
Combine the rinsed millet, 3 cups water, and ½ tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 18–20 minutes, until the water is fully absorbed and the millet is tender and fluffy.
2
Remove the saucepan from the heat and let the millet rest, covered, for 5 minutes, then fluff with a fork.

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