What on earth do I do with Millet?
So I came across this grain in the natural food section of the supermarket. I have heard that it is good for you. But how do you make it?
Millet in the raw…
Looked on Pinterest and found this gem of a recipe on Blissfulbblog.com for Summer Millet Salad with Tarragon Vinaigrette that I tweaked:
Serves 4-6
Ingredients:
1 cup millet
1 pint cherry tomatoes
1 pound green beans
1 tablespoon sherry vinegar
teaspoon Dijon mustard
1 clove garlic finely minced
teaspoon salt
3 tablespoons olive oil
1 tablespoon finely chopped fresh tarragon plus more for garnish
Summer Millet Salad with Tarragon Vinaigrette
Good thing I had cherry tomatoes from the garden and tarragon from the garden last year in the freezer. My tweak: I added pan seared brussels sprouts and edamame.
Tomatoes from the side yard garden…
Method:
Begin by bringing 1 quart of water to a boil. Season the water generously with salt as you would for cooking pasta. Add the green beans and cook for 1 minute then remove the beans with a slotted spoon and place them immediately into a large bowl of ice water to stop the cooking process and set the color. Separately pan sear the brussels sprouts and edamame in olive oil.
In the same pot of boiling water add the millet and cook for 13 minutes. Drain the millet into a fine strainer place the strainer back over the pan and cover with a clean kitchen towel and let the grains steam for an additional 5 minutes.
That’s it! Yummy and super easy to make. Give it a try!
Charmaine Gregory
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