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Earth Eats: Real Food, Green Living

Millet Caprese Salad Isn’t For The Birds

Millet is a common ingredient in bird seed, but we humans can enjoy it as well. Gluten-free eaters, this one's for you!


Photo: Eoban Binder/WFIU

This salad features fresh cherry tomatoes, Brussels sprouts, mozzarella and millet.

We’re going to eat some bird seed today!

No really. Millet is a common ingredient in commercial bird seed (although, not all millet is created equal).

For humans, especially those of us who are gluten-free, millet is a great choice. It’s also high in B vitamins and magnesium.

My suggestion when trying new ingredients is to incorporate them into existing recipes that you know you love. One of my go-to recipes to tinker with is a traditional caprese salad — perfect for cherry tomato season!

I didn’t include proportions for this recipe, so I encourage you to make it your own. A few more cherry tomatoes here, a generous splash of caper juice there — taste as you go and adjust the proportions accordingly!

Millet Caprese Salad


  • cherry tomatoes, cut in half
  • basil, roughly chopped
  • mozzarella, cut into cubes
  • jalapeno, diced
  • capers
  • cooked millet
  • Brussels sprouts
  • salt and pepper to taste
  • splash of sherry vinegar
  • splash of caper juice
  • extra virgin olive oil (use the good stuff!)

Cooking Directions

  1. Use 1:2 ratio when cooking millet. Bring water to a boil, reduce heat and add millet. Cook for 15 minutes, then let sit for 10 minutes. Fluff with a fork and let cool before adding it to the salad.
  2. Combine first six ingredients in a large bowl.
  3. Cut open the Brussels sprouts and sprinkle the raw leaves into the salad.
  4. Add sherry vinegar, caper juice, salt and pepper to taste. Finish with a drizzle of olive oil for shine.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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