People always ask me what millet is and what to do with it. So here you go… Millets are some of the oldest cultivated crops from Asia & Africa. The term millet refers to several similar grass crops whose seeds are harvested for food or feed. In fact, you’ve likely seen it in bird seed. But these days, human millet consumption in the US is growing thanks to its gluten free status. Small in size like couscous, it is mild in flavor. Personally, I think it tastes like a starchier corn. In fact when I served this salad to my neighbors, the four-year old called it popcorn salad.
Millet is a good source of fiber, manganese, magnesium and phosphorous and like other whole grains has been linked to protection against atherosclerosis, ischemic stroke, cancer, diabetes, insulin resistance, obesity, and premature death.
Ingredients
1 cup millet
1 3/4 cup water
1/3 cup toasted pine nuts
1/2 cup raisins or cranberries
1/4 cup diced celery
2 heaping tablespoon diced onion
1/4 cup diced green onion
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon cinnamon
salt & pepper to taste
Directions
Place pine nuts in a fry pan and toast on low/medium heat, stirring occasionally, until nuts become fragrant. Set aside. Next, toast the millet using the same technique. This will help bring out more flavor in the millet. Once toasted, pour the water over the millet and cover. Simmer for approximately 25 minutes until water has been absorbed. Fluff the millet so it doesn’t get clumpy. Add remaining ingredients and toss together. Can be served warm or cold. Enjoy!
Katie Jones MS, RD 