Millet & mixed vegetable salad.

J asked me “What’s millet?”. I said “It’s a grain or something, I don’t really know but I’ll pick some up”. I’d run across it many times in cookbooks and passed by it a million times in the bins at Whole Foods but never had enough interest to try it, until now. This recipe came from the first page I googled and it turned out decently ok. I think I’ll do some digging around in my cookbooks next and hopefully get a better handle on these beautiful little spheres. They themselves are a nice new medium to work with. I may even grind some up into a flour (or buy some millet flour) and make some pancakes or something.

J ate it all, Z liked the first bite then didn’t want any more but then later asked me to put it in her lunch for tomorrow, go figure. J thought there was way to much vinegar. Maybe our normal salad dressing would be better next time. 1 T. balsamic vinegar, 1 T. spring water, 1 t. honey or more *wink*, 3 T. olive oil and some herbs/spices if I’m not felling lazy. Mix everything together except the oil. Then add oil slowly while stirring to emulsify. Great for leafy green salads.

The Treehotel looks crazy. Recipe after the jump.

Millet & Mixed Vegetable Salad

Recipe adapted from this millet and chickpea salad recipe.

Ingredients
3/4 c. whole grain millet
1 1/2 c. vegetable stock
1/2 c. red peppers, chopped (yellow or orange would be fine)
1/2 c. onions, chopped (we used peas)
1/2 can garbanzo beans
1/4 c. balsamic vinegar
1/4 c. olive oil
Preparation

Cook millet in vegetable stock over medium heat in a medium sauce pan for about 20 minutes, until tender, like pasta. While that’s cooking chop/prep your vegetables and make your dressing. For the dressing just combine the vinegar and oil and mix well. If your not a big fan of vinegar then go a little less. When millet is done fluff with a fork and transfer to another bowl. Add vegetables and mix. Give the dressing another quick spin then pour over everything and stir. Serve right away or store in fridge, it’s great cold. Add some fresh herbs and experiment with different vegetable combos or different beans.

Note: Keep a little stock on hand in case your millet absorbs all the stock and is not fully cooked. That’s what happened to me. I’m now wondering if i could have just removed it from the heat and let sit covered for an additional 10 minutes. I’ll try that next time and update if it works here.

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