Search form

Donate Today

Recipes

Millet Salad

December 18, 2014

Millet Salad 
Marianne Pence, Westport

I prepared this millet salad the other day to take to a potluck dinner, and everybody raved about it. Needless to say, there was not a crumb left. It's an easy dish to prepare, it can even be made the day before.

  • 3/4 cup millet
  • 11/2 cups hot water
  • 1 cucumber, diced
  • 3 roma tomatoes, diced
  • 5 radishes, diced
  • 1/2 cup green onions, sliced
  • 1/2 cup each red, green and yellow peppers, chopped
  • 1 cup parsley, chopped
  • salt and pepper to taste

Honey Lemon Dressing

  • 2 lemons
  • 1 teaspoon honey
  • 1/2 cup olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Heat a heavy saucepan over medium heat. Pour the millet into the dry pan, and roast while stirring constantly until golden, about 4 minutes. Now add the hot water, some salt, and stir until mixture comes to a boil. Reduce the heat, cover the pot and simmer until all the water is absorbed, about 20 minutes. Fluff with a fork, and set aside to cool. Cut up, chop and slice all the vegetables and put them into a large bowl. 
To make the dressing, squeeze the juice of the 2 lemons into a small bowl. Add the honey and whisk until smooth. Slowly pour in the olive oil, whisking constantly. Now add the paprika, cayenne pepper, salt and pepper. 
Spoon the cooled off millet into the bowl with all the vegetables, and gently mix together. Pour the dressing over everything, and mix well. If needed, add more salt and pepper to taste. Cover the bowl, and keep refrigerated until serving time. Serve in a glass bowl or on a platter, garnished with extra parsley and radish slices.

Find more recipes from the KCTS kitchen.

SUPPORTED BY