Greek Millet Salad
Yield
6 servingsPrep
10 minCook
40 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
millet
|
|
3 | cups |
stock
chicken or vegetable, use Epicure vegetable boullion |
|
1 | each |
sweet yellow bell peppers
dice into small cubes |
|
1 | each |
green bell peppers
dice into small cubes |
|
1 | medium |
red onion
dice into small cubes OR GREEN ONION |
|
1 | pint |
cherry tomatoes
halved, or 3 each roma tomates, diced |
* |
Dressing | |||
4 | tablespoons |
olive oil, extra-virgin
|
|
2 | tablespoons |
lemon juice
fresh, or to taste |
|
½ | tablespoon |
dijon mustard
or to taste |
|
1 | small |
garlic cloves
minced, optional |
* |
1 | x |
black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
millet
|
|
7.1E+2 | ml |
stock
chicken or vegetable, use Epicure vegetable boullion |
|
1 | each |
sweet yellow bell peppers
dice into small cubes |
|
1 | each |
green bell peppers
dice into small cubes |
|
1 | medium |
red onion
dice into small cubes OR GREEN ONION |
|
473 | ml |
cherry tomatoes
halved, or 3 each roma tomates, diced |
* |
Dressing: | |||
6E+1 | ml |
olive oil, extra-virgin
|
|
3E+1 | ml |
lemon juice
fresh, or to taste |
|
7.5 | ml |
dijon mustard
or to taste |
|
1 | small |
garlic cloves
minced, optional |
* |
1 | x |
black pepper
to taste |
* |
Directions
Toast the millet in a large nonstick skillet over medium heat until slightly golden and brown, 5 to 7 minutes.
Transfer the toasted millet into a pot with the broth.
Bring to a boil, reduce the heat to low and let simmer for about 35 minutes until the broth is absorbed.
Remove from the heat and fluff with a fork.
While the millet is cooking, add all the dressing ingredients into a small bowl, and whisk until well blended.
Mix together all the cubed vegetables, tomatoes, olives and feta cheese in a large bowl.
Add the cooked millet, pour in the dressing, and gently stir until well combined.
Serve warm, at room temperature or chilled.
The salad can be made in advance and let chill in the frige for a few hours.