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Cornish Game Hens with Millet Stuffing
Toasted Millet Salad
- 1 cup millet
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed orange juice
- 1/4 teaspoon orange zest
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup halved and thinly sliced radishes
- 1/3 cup finely chopped fresh Italian parsley
- 1/3 cup thinly sliced scallions
- 1/4 cup loosely packed, coarsely chopped black olives
- 1 cup small-dice English cucumber
Millet is mainly used for bird seed here in the States, but a large portion of the world’s population eats it on a regular basis, and it’s actually tasty stuff. When toasted, millet takes on a deeper flavor that’s fabulous when folded together with a host of veggies.
Game plan: The millet can be prepared up to 1 day ahead through step 2. Refrigerate in an airtight container until ready to use.
This salad gets better as it sits, so have it ready at least 10 minutes before serving. Or it can be made up to 1 day in advance and refrigerated in an airtight container until ready to serve.
This recipe was featured as part of our Whole Grain Recipes photo gallery.
- 1Heat a medium frying pan over medium heat. When it’s heated, add millet and toast, stirring frequently, until lightly browned and aromatic, about 7 minutes. Stir in water and 1/2 teaspoon of the salt and bring to a vigorous simmer. Cover, reduce heat to low, and cook until millet is tender, about 20 minutes.
- 2Remove from heat and let sit covered for 5 minutes. Evenly spread millet in a single layer on a baking sheet and let cool slightly, at least 5 minutes.
- 3Meanwhile, place olive oil, vinegar, orange juice, orange zest, pepper, and remaining 1 teaspoon salt in a large, nonreactive bowl and whisk to combine. Add remaining ingredients and stir to coat. Add cooled millet and stir to thoroughly combine. Let sit at least 10 minutes before serving; serve chilled or at room temperature.