I love millet for its nutty flavor, great consistency and quick cooking time. This salad is the kind of dish I like to have in my back pocket for those nights when I want something warm, comforting and delicious, but don’t want to invest a lot of time into it. It’s the perfect weeknight throw together meal. And, of course, healthy! It’s also gluten free and non-allergenic, so it’s a great grain to serve to friends and family with sensitivities!
Millet is loaded with Magnesium, which has been shown to lower high blood pressure and reduce the risk of heart attack. It’s also alkaline and easily digested. And with its high levels of fiber and protein, miller is a grain we should all be friends with!
- 1.5 c dry millet
- 3 c. water
- 2 T coconut oil
- 2 bunches of broccolini
- 2 T preserved lemons, chopped (recipe here)
- 1/2 c pitted kalamata olives, chopped
- 2 T fresh parsley, chopped
- 1/4 c. pine nuts
- 4 T fresh pesto
- 4 T balsamic vinegar
- serious pinch sea salt
- Preheat oven to 375 degrees
- Dry toast millet in a saucepan for a few minutes until nutty and brown.
- Add water and bring to a boil. Cover and turn down heat to a simmer. Cook for 15 minutes and remove from heat for 10 minutes, then fluff with a fork.
- While millet is cooking, toss broccolini in coconut oil, sprinkle with a couple pinches of sea salt and roast in the oven for 10 minutes or until crispy. Rough chop broccolini.
- Scoop cooked millet into a serving bowl. Add roasted broccolini, preserved lemons, kalamata olives and parsley to millet.
- In a small mixing bowl combine dressing ingredients and stir well.
- Add vinaigrette to the millet mixture and mix well (dress to personal preference).
- Sprinkle salad with finishing salt and garnish with parsley. Enjoy warm or cold!