+

Toasted Millet Salad

Ingredients (13)

  • 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
Try Amazon Fresh
Nutritional Information
  • Calories181
  • Fat6.51g
  • Saturated fat0.95g
  • Trans fat
  • Carbs26.54g
  • Fiber3.53g
  • Sugar0.85g
  • Protein4.13g
  • Cholesterol
  • Sodium430.77mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Toasted Millet Salad

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.

Tips for Christmas

Instructions

  1. 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.
  2. 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.
  3. 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.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...