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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.
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