I recently discovered millet – that sneaky little grain that apparently pre-dates even rice. This delicious little ball is easy to make, and hey, goes so well with just about anything, including that your favourite beer of yours too (did you know that a lot of beers are actually made with millet?). You can toast it, serve it hot or cold, or even make a sweet pudding out of it. It’s high in protein, low fat, rammed full of nutrients and wickedly cheap. It’ll even make all your gluten free pals happy too.
1 cup Millet, uncooked
3 cups Water (or stock)
1 1/2 cups Black beans, cooked (or 1 can)
2 lg Tomatoes, chopped
1 can sweet corn
1 small green onion – chopped finely
2 tbsp lime juice
1 tsp red chili flakes
2 tbsp dried cilantro (or a handful of fresh – coarsely chopped)
splash of olive oil
salt and pepper to taste
1. Heat a fry pan and toast the millet for about 5 min – shaking the pan so it doesn’t burn (hint – it will start to pop once it’s toasted, so as soon as you hear that ‘popcorn’ like noise, take it off the burner).
2. Cook the millet in 3 cups of boiling water until all water is absorbed (simmer about 30-45 min).
3. When done, fluff with a fork and allow to cool slightly.
4. In a very large bowl, combine cooked millet and all remaining ingredients (but not dressing).
5. Mix all dressing ingredients until well-blended, then pour over the salad and toss to blend.
6. Serve warm OR cover and refrigerate until the salad is very well chilled.
You can serve this on lettuce leaves or even stuff into pita breads.
You can also substitute the millet for couscous or quinoa or buckwheat.