Millet has not been in my life for long, but we’ve had a good start to our relationship. I am always looking for new gluten free options and we were starting to tire of quinoa. Millet is a gluten free grain that contains copper, manganese, phosphorous and magnesium. It is also high in soluble fiber. Oh and did I mention, it takes great. Maybe better then quinoa.
I hate to admit it but life is better with a rice cooker. Mine came from CVS and was less than $15 with a coupon. It works great and I never have mushy millet or quinoa. Put it on your Christmas list. It’s worth it and makes healthy eating a breeze. I try to make a gluten free grain salad each week to keep in the fridge so I don’t end up eating Nutella sandwiches. Nothing against Nutella because it does have it’s place. So delicious!
Once you master the art of cooking millet you will have endless new options for salads. You can put anything fresh and seasonal in it: chickpeas, black beans, roasted beets, tomatoes, avocado or peppers. Add some feta and your favorite dressing and you are good to go.
In this recipe I use a favorite secret ingredient: orange champagne vinegar from Trader Joe’s. If you have a store close by try it, otherwise apple cider vinegar works great. Cara cara oranges are in season now and they are amazing. They look like pink grapefruit on the inside but are super sweet with few to no seeds. A big hit with the kids.
I hope you enjoy this healthy treat when you have a few peaceful moments to yourself.
- 1 cup millet
- 2 cups water or chicken broth
- 2 tbsp olive oil
- 1/4 cup pure maple syrup
- 2 tbsp orange vinegar or apple cider vinegar
- 1 tsp balsamic vinegar
- zest of 1 orange
- 2 oranges juiced and segmented I used cara cara oranges
- 1/2 English cucumber diced small
- small handful of mint chopped
- small handful of Italian parsley chopped
- dash of salt
Place the millet and water (or chicken broth) in a saucepan. Bring to a boil then reduce heat to low and cook for 12 minutes. I use a rice cooker for this and the millet is always perfect. When done, fluff with a fork and let cool.
In a small bowl whisk the olive oil, maple syrup, orange vinegar, balsamic vinegar, zest of one orange and juice of two oranges. Salt as needed.
Peel the oranges into segments removing all the bitter pith.
Put the cooled millet in a large bowl and use a fork to toss with the dressing. Add the oranges, cucumbers, mint and parsley.
Serve immediately or keep covered in fridge.
Have you tried millet salad?