Millet Herb Salad
Millet is simmered until fluffy, then fluffed with a fork and cooled before being mixed generously with chopped parsley and mint for a grain salad that leans heavily on herb fragrance. A simple dressing of lemon juice and olive oil adds bright acidity to the grain's neutral base. Diced cucumber and halved cherry tomatoes contribute moisture and color without competing with the herbs. Cooling the millet completely before assembly is essential - warm grain wilts the vegetables and turns the texture mushy. The salad holds up well at room temperature, making it practical for packed lunches and outdoor eating.
Adjust Servings
Instructions
- 1
Rinse millet and simmer with double water for 15-18 minutes.
- 2
Fluff cooked millet with a fork and let it cool.
- 3
Dice cucumber and tomatoes; chop parsley and mint.
- 4
Whisk lemon juice and olive oil for dressing.
- 5
Toss all ingredients together and serve after 10 minutes.
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