millet salad mexicano
from the modern vegetarian kitchen
i’ve had a tub of millet from the bulk section sitting around in my pantry for probably a couple years, and it’s been my goal to try to eat things up. this simple mexican-inspired salad was a tasty way to put it to use. millet can be used a lot like quinoa in grain salads. this recipe is like grain salad meets pico de gallo, meets corn salsa from chipotle. so it’s tasty. i served it with a big green salad on the side. along with dragging my feet on using the millet, this is my first time using this highly praised and somewhat forgotten cookbook from the mid 2000s.
1 cup millet, rinsed and drained
2 cups water
Coarse sea salt
Kernels from 6 ears sweet corn
1/2 cup freshly squeezed lime juice (from approximately 3 limes)
4 medium jalapeño peppers, seeded and minced
1 tablespoon ground cumin
1/4 cup extra-virgin olive oil
1/4 cup packed minced fresh cilantro
2 tablespoons thinly sliced scallions, white and green parts
2 ripe avocados, diced
4 tomatoes, chopped
Freshly milled black pepper
1. Place a heavy skillet (such as cast-iron) over medium heat for several minutes. When the pan is hot, add the millet and roast, stirring the grains and shaking the pan, until the moisture has cooked off and the millet is dry and very fragrant, about 5 to 7 minutes.
2. In a 2-quart saucepan over high heat, combine the millet and water and bring to a boil. Add a pinch of salt, reduce the heat to low, and simmer for 30 minutes, or until all the water has been absorbed. Spread the millet onto a baking sheet to cool.
3. Steam the corn kernels in a covered steamer over boiling water for 3 to 5 minutes, until tender. Chill in a sieve under cold running water and drain.
4. In a large mixing bowl, combine the lime juice, jalapeño peppers, cumin, and 1 tablespoon salt. Whisk in the oil. Stir in the millet, corn, cilantro, and scallions. Fold in the avocado and tomatoes and season with black pepper to taste.
5. If desired, chill before serving.
YIELD: 6 TO 8 SERVINGS
