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Ursula: Hi I'm Ursula Ridens, registered dietitian at Sharp HealthCare, and today we're
cooking up gluten-free. We have Chef Bernard here from The Marine Room in La Jolla to help
Chef Bernard: I love gluten-free. Since I've started that diet, my life has changed. Today
we are using red millet. It's really amazing, look how big it is.
Ursula: That is fantastic. Here is the uncooked red millet. It's beautiful. For this recipe,
you can also use white millet.
Chef Bernard: Now the red millet takes a little while to cook, it will take you back 35 minutes.
But then it's all fun from there. Now we will add our ingredients to really dress up
the millet to make it healthy and sexy.
Ursula: Fantastic! We have some cucumbers. And garbanzo beans, high in fiber and a little
protein. Red onion for some beautiful color and taste. And I love the oranges in here,
a little sweetness and some vitamin C. We have two bell peppers, we have a little yellow
and red. OK, I love this next ingredient — walnuts. They are high in omega-3 fats, which are very
heart healthy, so let's throw those in there.
Chef Bernard: Alright, now, to this I will add some sherry vinegar. A nice beautiful
sherry. And then some garlic. Now, what would be the best oil for this?
Ursula: Well, I think what we're having today is the hazelnut oil.
Chef Bernard: Delicious, hazelnut oil. But any nut oil would work just fantastic.
Ursula: Perfect, unsaturated fat. Again, healthy for the heart. And we have some honey here
for some sweetness as well.
Chef Bernard: As sweet as the chef. I love honey because it's so good for you. I take
honey when I have allergies and it goes away. And add some sea salt, but not too much.
Ursula: This gluten-free grain, the millet, is wonderful. It is high in protein and high
in fiber. It's great for keeping us satiated so it holds us over longer.
Chef Bernard: And to finish this dish, having an herb that works out really well. I would
not do basil, I would not do Italian, but I would do parsley. Because parsley is a bit
peppery and works so well. And see, we didn't chop it. Just cut nice beautiful leaves, and
this is it. This is it! Look, summertime is coming in and it is so healthy for you, for
a picnic or just a nice lunch.
Ursula: Absolutely, this could be a whole meal. I hope you are able to try this gluten-free
recipe. Whether or not you need to for health reasons or not, this is a delicious way to
start your summer.
Chef Bernard: Bon appé***!