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Late Summer Millet Salad Course: Salads
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan

Millet is an ancient seed that is gluten-free, easily digested, and provides fiber, iron, B vitamins, manganese, phosphorus, and magnesium. It can be used in main dishes and desserts or just by itself. It has a delicate nutty flavor and, depending on how it is cooked, a texture that can be crunchy or soft.

SERVES: 6

Ingredients

  • 1 cup uncooked hulled millet (cooked = approximately 3 cups)
  • 4 cups water
  • 1 teaspoon sea salt, divided
  • ⅓ cup lime juice, fresh
  • 1 Tablespoon plus 1 teaspoon extra-virgin olive oil
  • ½ teaspoon ground nutmeg
  • ⅓ cup fresh parsley, chopped
  • 1 ½ cups Bartlett pear (2-3 pears), cut into ¼ inch cubes
  • 1 ½ cups fresh figs (12 figs), cut into ¼ inch cubes
  • ⅓ cup crystalized ginger, cut into ¼ inch cubes
  • ¼ cup Thompson seedless raisins

Directions

  1. Heat a large, dry (no oil) pan over medium heat. Add millet and heat for 3-5 minutes or until they start to pop and become toasted (color will deepen slightly) stirring frequently.

  2. Add 4 cups of water and ½ teaspoon salt and bring to a boil. Cover, reduce heat and simmer for about 20 minutes or until water is absorbed. Scoop the cooked millet onto a sheet pan to cool. When cool, move the millet to a large bowl.

  3. In a small bowl, combine ½ teaspoon salt, parsley, lime juice, extra-virgin olive oil and freshly ground nutmeg (grind your own nutmeg by using a small coffee or spice grinder, or food processor. Note: coffee grinder will retain nutmeg oils and flavor).

  4. Add mixture to the millet, tossing to combine. Gently stir in the Bartlett pear, fig, crystalized ginger and Thompson seedless raisins. Cover and chill 30 minutes or serve at room temperature. The salad will keep refrigerated for one day.

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