Description
Despite its humble look, this millet salad with parsley and mint is full of flavor and texture. It’s a simple side dish, ready in just ten minutes, and easy to customize as a salad. Add some protein to it and make it the main event or serve it with meat, chicken, or vegetable stew. This salad is also a great meal prep item: make more of it as it will store well in the fridge.
Ingredients
FOR THE MILLET
- 1 cup raw millet
- 2 cup water
FOR THE SALAD
- 2 cups chopped parsley
- 1/2 cup fresh mint, chopped
- 1/2 cup chopped chives (scallions or even red onion can be used)
- 4–6 tablespoons extra virgin olive oil (more if needed)
- zest of one organic lemon
- juice of 1/2 to 1 lemon (to taste)
- 1/4 teaspoon salt (or more to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon allspice powder
- 1/4 teaspoon freshly ground pepper
- Optional: 1/2 cup pomegranate arils
Instructions
MAKE THE MILLET
- It’s best to make the millet early, so it has time to cool. Rinse well and drain one cup of millet. Add it to your pressure cooker, top with two cups of water, close the lid, and pressure cook for 8 minutes (time might vary depending on the type of pressure cooker you are using).
- Let the pressure release naturally and don’t open the lid for another at least 30 minutes. The millet will continue to soften with the residual steam and heat.
MAKE THE SALAD
- Mix the cold millet with the rest of the ingredients and season, adjusting salt, pepper, lemon, and olive oil to your taste.
- I love to sprinkle some sea salt flakes on top.
- When you have access to fresh pomegranates, add some to this salad.
- You can make it in advance, cover and store it in the refrigerator until you are ready to eat.
Notes
You can serve this salad as a side dish or add some protein to it and make it a main dish.