I began eating whole grains, few years ago. Since then, I have expanded my pantry with a variety of whole grains.
Millet is one of them. Millet is one of the oldest foods know to humans and possibly the first cereal grain to be used for domestic purposes.
Millet is a major crop in Africa and India. It is highly nutritious, non-glutinous and is easy to digest.
It is a warming grain, so will help to heat the body in cold seasons.
The flavor of millet is enhanced by lightly roasting the grains in a dry pan before cooking.
I like to use millet in a salad and also in vegetarian croquettes.
- 1 cup millet
- 2 cup water
- Sea Salt
- 1 cup frozen corn
- ½ cup finely diced red onion
- ½ cup finely sliced scallions
- 2 tomatoes, seeded and diced
- ½ cup finely diced red bell pepper
- ½ cup fresh chopped cilantro
- 1 clove garlic
- 1 pinch cayenne
- ¼ cup extra virgin olive oil
- 3 Tbs lemon juice
- 1 tsp cumin
- 1 teaspoon dijon mustard (optional)
- In a heavy skillet. over medium heat, roast the millet, stirring the grains and shaking the pan, until dry and fragrant, about 5 minutes
- In a saucepan, over high heat, combine the millet and water and bring to a boil. Add a pinch of salt.
- Reduce the heat to low and simmer until all the water has been absorbed.
- Pour 1 cup of frozen corn in a saucepan and add few tablespoons water. Place the pot on the burner and cook for few minutes on low heat. Drain the water.
- In a mixing bowl, add the millet and all the other ingredients.
- Combine all the ingredients for the dressing in a blender. Blend well and season to taste. Add the dressing to the mixing bowl and toss to combine.