Let's be honest... Millet can be pasty.
My solution is to toast the millet in a dry pan before adding the water.
After that, feel free to tailor this recipe to your specific pantry. A pear would work just as well as an apple. Raisins make a fine substitute for goji berries. I like adding cilantro and scallions, but just about any combination of fresh herbs would be nice.
Millet Salad
Ingredients
- 4 cups cooked millet (or quinoa)
- 1 apple, diced
- 1/2 cucumber, diced
- 1/4 cup goji berries (or grapes or raisins)
- 1/2 cup toasted walnuts
- 1/4 cup parsley or cilantro, diced
- 1/4 cup scallions, diced
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil (the good stuff)
- salt and pepper to taste
Instructions
- Start with a wide-bottomed, narrow-sided pan. Add millet and cook in dry pan until toasty and brown.
- Add your liquid and cook until the millet is tender, then rinse it well in a strainer.
- Combine cooked millet and remaining ingredients in a medium mixing bowl. Toss gently to combine. Taste and adjust seasoning.
