Photo: Eoban Binder/WFIU
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
- 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!)
- 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.
- Combine first six ingredients in a large bowl.
- Cut open the Brussels sprouts and sprinkle the raw leaves into the salad.
- Add sherry vinegar, caper juice, salt and pepper to taste. Finish with a drizzle of olive oil for shine.