The Millet Energy Salad

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.

I’m sharing this with A Little Birdie Told Me, Fat TuesdaysTraditional Tuesdays, What’s Cooking Wednesday, Real Food Wednesdays, Simple Lives Thursdays and Tuesdays at the Table.

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19 Responses to The Millet Energy Salad

  1. Joanne October 4, 2011 at 10:52 am #

    Knowing i had this salad for lunch would definitely get me excited and help me push through work every morning!

  2. Kelly October 4, 2011 at 11:55 am #

    Energy indeed. I could climb mountains and butterfly seas on this beauty. You have so many fantastic ingredients in here – yeah for seeds! And there’s just something irresistible about pear and nuts. Wonderful France.

  3. jill October 4, 2011 at 11:22 pm #

    Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit on Sunday for
    Sunday Snippets – your post from Fat Tuesday may be featured there!

    If you have grain-free recipes please visit Wednesday night for a grain-free linky carnival in support of my 28 day grain-free challenge starting Wednesday!

    • France Morissette October 5, 2011 at 3:26 pm #

      HI Jill, Thanks for letting me know. I will.

  4. Linda October 5, 2011 at 12:20 am #

    What a very healthy salad! I’ve never used millet but I’m so intrigued in the taste and flavor, especially in this dish!

    • France Morissette October 5, 2011 at 3:25 pm #

      Hi Linda,
      It has such a lovely light and nutty flavor with just a slight hint of bitter. If you enjoy quinoa, I am positive you’ll love millet!

  5. Jeanette October 5, 2011 at 2:48 am #

    This Millet Salad does sound like a bowl full of energy with all those nuts and seeds. I love the idea of a lettuce wrap and serving it with greens, chopped pear or apple and crumbled goat cheese or feta as you have! Thanks also for mentioning my recent recipes;).

  6. Stephanie October 5, 2011 at 3:57 pm #

    I typically use millet in three ways– a multigrain pilaf, in a porridge as a stand-in for polenta, or as a hot breakfast with spices/dried fruit/nuts/maple syrup/etc. It’s lovely in all three.

    As a heads-up, it’s often a good idea to rinse millet thoroughly if you are adhering to a strict gluten-free diet. Millet, for some reasons, has a tendency to have higher levels of gluten contamination than many alternative grains.

  7. Jenn Erickson/Rook No. 17 October 10, 2011 at 11:21 pm #

    I’ve never tried millet, but now that I’ve seen your salad, I’m longing to do so. What an incredible melange of flavors and textures — so artfully combined.

    Thank you so much for linking up to “A Little Birdie Told Me…” at Rook No. 17. I’m featuring your post on my Facebook page today.


  8. France Morissette October 11, 2011 at 4:02 am #

    Jenn, thanks for the feature on Facebook! I’m sure you’ll really enjoy the salad. It’s an easy way to “get to know” millet!

  9. France Morissette October 11, 2011 at 4:06 am #

    Stephanie, thanks for sharing the useful information and the great ways you use millet. You should share one of your recipes with us this month for the Wholesome Whole Grain Event. The theme this month is “Millet For Lunch”.

  10. DHM October 18, 2011 at 11:43 pm #

    We made this tonight for dinner, and I loved it (two of the kids weren’t that thrilled, but I thought it was fabulous). We didn’t have feta cheese, so we used a more inexpensive, crumbly, white Mexican cheese.

    • France Morissette October 20, 2011 at 12:57 am #

      Dear DHM, That’s a great idea. Where I live, mexican cheese is a delicacy, I guess it all depends where on lives. I think any cheese with a strong flavor would work!

  11. Joshua October 19, 2011 at 5:22 pm #

    Hey DHM, we’re glad that you enjoyed it and that it turned out well for you. Have you tried feeding your kiddos quinoa? I’ve seen lots of kids like it because of it’s mild flavor.


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