Have you eaten Millet before? In trying to incorporate whole grains into your life, Millet is a very versatile grain perfect in salad, hot cereal, ground in baked goods, or used anywhere you would rice. I only tried millet a few years ago and LOVE it. This gluten-free seed is high in both fiber and magnesium, a nutrient shown to lower high blood pressure. I recently made this Millet pilaf, very similar to other fresh herb and grain salads that I often make. To me, it’s lighter than couscous or brown rice and I love the combination of basil and tomatoes.
1 cup uncooked millet, rinsed
1 large handful basil, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, finely diced
3 cup vegetable broth
1/4 cup mint, finely chopped
2 lemons, zested and juiced
1/4 cup olive oil
salt/pepper to taste
Toast millet in a large saucepan, stirring often until lightly toasted. Remove the skillet from the heat and add the vegetable broth. Place the pan back on the heat and bring to a boil, then reduce to a simmer over low heat until all the liquid is absorbed, about 20-25 minutes. Fluff millet with a fork, and transfer to a large bowl. Add the rest of the ingredients except the lemon juice and olive oil.
In a small bowl, whisk together the lemon juice, zest, olive oil, salt/pepper. Add to the millet salad and toss together.
Per serving 417g (4); 358 calories, 16g fat, 42g Carbohydrates, 5.5g fiber, 1og protein
These Millet Patties are from The Kind Life website. They were pretty good but I think next time I would add more seasonings. However, this is a great way to use up leftover millet!
What Millet recipes do you like?