Vegetable Millet Salad by Carol Bell
This versatile grain dish can feed a large group or it can be scaled down with just a few ingredients. It is basically a cooked grain tossed with a few cooked vegetables and tossed with a dressing. You may also use quinoa, brown rice, farro, kamut, or barley instead of the millet. The vegetables are also easy to change up: try zucchini, butternut squash, fennel bulb, sautéed mushrooms, roasted tomato, etc. Pick 2 or 3 that you like and have different colors.
1 cup millet, rinsed and soaked in water 1-8 hours
2 cups water
¼ tsp salt
1 large beet
2 medium carrots, scrubbed, sliced into diagonal rounds
1 medium parsnip, peeled, sliced into diagonal rounds
½ pound brussels sprouts, root end trimmed, sliced in half
½ cup water
1 tsp olive oil
1 large red onion, peeled, sliced into wedges
1 clove garlic, minced
2 Tbsp red wine vinegar (or balsamic)
1 Tbsp Dijon mustard
2 Tbsp fresh squeezed orange juice
1/2 Tbsp honey or maple syrup
1 Tbsp extra virgin olive oil
Salt and pepper
- Combine soaked millet, water and salt in a pot, cover and bring to a boil. Reduce heat to a simmer and cook on low heat for 25 minutes, until all the water is absorbed. Turn off the heat and leave the millet to sit, covered and undisturbed, for 10 minutes.
- Place all of the dressing ingredients into a bowl and whisk well and set aside.
- Place the beet into a small pot and cover with cold water. Bring to a boil and cook on low heat until it is soft when pierced with a knife. When cooked, remove the beet with a spoon and hold it under cold water for a minute to cool slightly. The skin should slide off gently. Cut the beet in half and then into thin wedges. Set aside.
- Add the sliced carrots and parsnips, brussels sprouts to a large skillet with a half cup of water and cover. Bring to a rapid boil and steam for a few minutes until just tender. Add more water if needed. Add in the onions and olive oil and saute gently for a few minutes until the vegetables are at the desired doneness.
- Dump out the cooked millet onto a baking sheet and allow to cool for a few minutes, fluffing it with a fork.
- Combine the slightly cooled millet in a large serving bowl and mix gently with the cooked vegetables. Toss with the prepared dressing and garnish with the cooked beets.