Dilled Millet and Vegetable Salad

raw millet in a bowl

I first had this unusual salad at an outdoor summer party at the home of a friend; not only did I love it, but I was impressed with the enthusiasm with which other guests ate it. Bland but nutritious millet, after all, is not a grain that normally causes excitement. Other vegetables can be substituted for the ones given here, but fresh dill and a strong dressing are musts.

Makes: 8 to 10 servings

  • 1 cup raw millet
  • 1/4 teaspoon salt
  • 1 cup snow peas, trimmed and halved crosswise
  • 2 medium carrots, thinly sliced
  • 1 cup diced yellow summer squash
  • 1 red bell pepper, cut into short, narrow strips
  • 1/2 cup sliced radishes
  • 2 to 3 tablespoons minced fresh dill
  • 2 to 3 scallions, minced
  • 1/3 cup good-quality vinaigrette, homemade or store-bought
  • 1/4 cup vegan mayonnaise
  • Salt and freshly ground pepper to taste
  • 1 cup halved cherry tomatoes
  • 1/4 cup toasted sunflower seeds, optional
  • Curly parsley and halved cherry tomatoes for garnish

Spray a non-stick skillet lightly with cooking oil spray. Add the millet and toast over medium heat, stirring frequently, for 5 to 7 minutes, or until the grain smells nutty. Pour in 2 1/2 cups of water and stir in the salt. Bring to a simmer, then cover and simmer over low heat until the water is absorbed, about 40 minutes. Remove from the heat, fluff with a fork, and let cool.

Steam the snow peas very briefly, just until bright green, then rinse with cool water and drain.

Combine the cooled millet with the snow peas in a large mixing bowl along with the remaining ingredients except the last two. Toss gently but thoroughly and let the salad stand, covered, for 1 to 2 hours before serving.

Just before serving, stir in the cherry tomatoes and nuts or seeds. Transfer to a serving bowl and garnish the edge, alternating halved cherry tomatoes with sprigs of curly parsley.

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