Millet is an anciet grain native to many areas in Africa and Asia and now domesticated around the world as a cereal crop for feeding both animals and people. Due to its small size, millet cooks quickly. You can emphasize the grain’s subtle corn flavor by toasting it, like we do in this recipe. Millet is naturally gluten free and high in protein, dietary fiber, several B vitamins and numerous dietary minerals, like 76% of your daily value of manganese!
You can buy millet in the bulk or grain/rice section of most grocery stores. Quinoa or couscous would also be a good substitutes for this recipe. Enjoy this salad warm or cold. Tastes great with Sunshine Harvest Farm rosemary lamb brats.
Toasted Millet Salad with Cilantro Lime Dressing
By Nick Nelson, The Wedge Community Co-op
- 1 cup millet
- 1 1/2 teaspoons olive oil
- 3/4 cup green onion stem/bulb or 1/2 cup red onion, diced
- 1 tablespoon garlic
- 1 cup stock (chicken, vegetable or any other kind you have on-hand)
- 1/2 teaspoon salt
- 1 cup diced seasonal vegetables (bell peppers, cherry tomatoes and/or asparagus)
- 1 avocado, diced
- 1 1/2 cups cooked black beans from Bean Market
- 2 oz. feta or other fresh cheese
- 2 1/2 cups olive oil
- 1/2 cup cilantro, chopped
- 2 tablespoons lime juice (about one lime)
- 1 teaspoon honey from Ames Farm
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
Toast millet in a dry pan, tossing occasionally, until aromatic (about 5-7 minutes). Heat 1 1/2 teaspoons olive oil in a pan over medium-high heat. Saute the red onion and garlic until browned. Add the toasted millet, stock, 1 cup water, and salt to pan with garlic and onion. Stir, cover, and reduce heat to simmer. Allow to simmer until liquids are absorbed (about 20 minutes).
While the millet cooks, mix all of the dressing ingredients together to make dressing.
When millet is done cooking, add dressing, vegetables, avocado, and black beans to the pan. Mix until well combined. Top with either feta or queso fresco and serve warm or chilled.