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Mix-And-Match Millet Salad

millet salad

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

  1. Start with a wide-bottomed, narrow-sided pan. Add millet and cook in dry pan until toasty and brown.
  2. Add your liquid and cook until the millet is tender, then rinse it well in a strainer.
  3. Combine cooked millet and remaining ingredients in a medium mixing bowl. Toss gently to combine. Taste and adjust seasoning.


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