I’ll be hosting the Wholesome Wholegrain Cooking event during the month of October. The WWC was started by Sanjeeta at Lite Bite. This month the challenge is to use millet in a lunch recipe. Once a week during the month of October I’ll be sharing some fab millet recipes for those of you interested in trying a new wholegrain on for size.
It’s funny, as soon as you start looking for millet, you’ll find it everywhere. I recently saw it on Jeanette’s Healthy Living, Chicken Thai Skewers (served with millet) and Vegetarian Stuffed Peppers with Millet and Black bean Pilaf. Or this delightful recipe at Lite Bite for Millet Chocolate Cake.
You might also like to try Asian Millet Salad with Mango or this light satisfying entree, Fennel Mustard Seed Rockfish with Broiled Orange and Radish Millet Salad. Needless to say, there are no shortage of great millet recipes out there, so you’ll be able to find one that will match your taste preferences.
As for my Energy Millet Salad, I recommend making the salad on Sunday and serving it up all week long as a quick energy snack, wrapped in a lettuce wrap with grilled meat, or served along side your favorite pan seared fish. Today I served it up with pear and crumbled feta, but the combinations are endless.
The Energy Millet Salad
- 1 cup dry millet
- 2 cups of vegetable stock or water with 1/2 tsp of salt (or up to 3 1/2 cups of liquid, read notes below)
- 1/2 cup of raisins
- 1/2 cup chopped almonds
- 1/2 cup chopped walnuts
- 3 Tbsp raw pumpkin seeds
- 3 Tbsp raw sunflower seeds
- 1 cup of finely chopped parsley
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- salt and pepper to taste
- Garnished with chopped pear and crumbled feta
In a medium sized pot, toast 1 cup of millet seeds over medium high heat until they start to pop and become fragrant, about 3 minutes. Add the stock and bring to a boil. Cover and simmer for 20-25 minutes or until tender. Remove from heat, add the raisins and cover. Allow the steam to continue cooking the millet for 10 minutes. Fluff with a fork and place in a large salad bowl.
On a baking tray, combine all the nuts and seeds and toast in a 375 F oven until golden and fragrant. About 10 minutes.
Combine the millet, nuts and seeds together once they have cooled. Add the parsley.
For the salad dressing, combine the oil, vinegar and honey together and whisk until well blended. Add the dressing to the salad and toss until well combined. Season with salt and pepper.
Serve with greens, chopped pear or apple and crumbled goat cheese or feta.
Note: If you’re new to cooking millet you may choose to start with 3 cups of stock and drain any extra liquid that remains, once the millet reaches the desired texture. I find that 2 cups works great, but I also allow the steam to finish the work for about 10 minutes after I remove it from the heat.
Makes 8 cups. 1 cup = 286 calories.