Salads and Side Dishes

Jeweled Millet Salad

I received a version of this recipe from my mom’s friend Lisa after participating in an online recipe exchange. The recipe originally called for orzo, but I made it my own by switching to millet and changing some of the toppings. To me, that is the best part about cooking and sharing recipes. You can find inspiration in almost anything and alter it to your preferences. We’ve been into trying all sorts of new grains lately, and millet has become one of my favorites. It is gluten-free and actually a seed; it also acts as a prebiotic for healthy bacteria in your system. It is high in magnesium, calcium, and fiber. A nutritionally beneficial switch! 

Makes: 6 servings
Preparation Time: 10 minutes         Total Time: 40 minutes

2 cups millet
1 medium white onion, small dice
1 clove garlic, finely minced
1 poblano pepper, stem and seeds removed, small dice
1/4 cup white wine
2 cups chicken stock + 2 cups water
2 cups white mushrooms, thinly sliced
1 large yellow pepper, stem and seeds removed, small dice
3/4 cup dried cranberries
3/4 cup sliced almonds, toasted

  • Combine the stock, water, and dried cranberries in a a medium stock pot and heat to a simmer. Keep at a simmer until needed.
  • Heat a large saute pan with 2 tbs of vegetable oil. Add the millet, onion, garlic, and poblano pepper. Cook over medium heat until the onions start to caramelize and the millet has a nutty aroma, 5-7 minutes.
  • Add the white wine to deglaze the pan and cook for another two minutes to let the alcohol cook out.
  • Pour the millet mixture into the pot of stock and cook over a low simmer for about 30 minutes, or according to package directions. Keep the saute pan.
  • After the millet has cooked for about 25 minutes, add the mushrooms and bell pepper to the saute pan (and another 1/2 tbs of oil if necessary). Saute on medium heat for 3 minutes, or until the liquid is out of the mushrooms.
  • When the millet has finished cooking, add the mushrooms and pepper to the mix, folding in with a spatula.
  • Pour into a serving dish and top with toasted almonds.
  • The dish can be served hot or made ahead of time and served at room temperature.
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