Moroccan Millet Salad Recipe
Photo: Katie Newburn
This salad celebrates bold flavors, seasonal and local ingredients and is a perfect marriage of sweet and salty. It can easily be thrown together in less than 25 minutes, and the millet soaks up the dressing like a little sponge.
Serves 4
1 cup millet
2 cups vegetable stock
1/3 cup chopped, pitted green olives
2 cloves garlic, minced
1 shallot, thinly sliced
1/2 cup sun-dried tomatoes
Juice of 1 lemon
2 Tbsp. capers, drained and rinsed
1/3 cup chopped, pitted Medjool dates (about 3)
2 Tbsp. grapeseed oil
2 Tbsp. Dijon mustard
2 Tbsp. raw apple-cider vinegar
Pinch of sea salt
Freshly ground black pepper
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
Optional, for garnish: 1/2 cup pine nuts, toasted
Chopped fresh mint
Olive oil
Freshly squeezed lemon juice
Directions
In a large, dry skillet, gently toast the millet over medium heat for 5 minutes, or until golden brown. Watch carefully so the millet doesn't burn.
In a large saucepan, bring the vegetable stock to a boil; add the toasted millet, reduce the heat to medium-low, cover and cook for 15 minutes. Remove from the heat, let sit for 10 minutes covered, then remove the lid and fluff with a fork.
In a small bowl, combine the olives, garlic, shallot, sun-dried tomatoes, lemon juice, capers, dates, grapeseed oil, Dijon mustard, vinegar, salt and pepper, to taste. Pour this dressing on top of the fluffed millet. Add the mint and parsley and stir. Garnish before serving warm. Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
From Nutrition Stripped by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Serves 4
Ingredients
Optional, for garnish:
Directions
In a large, dry skillet, gently toast the millet over medium heat for 5 minutes, or until golden brown. Watch carefully so the millet doesn't burn.
In a large saucepan, bring the vegetable stock to a boil; add the toasted millet, reduce the heat to medium-low, cover and cook for 15 minutes. Remove from the heat, let sit for 10 minutes covered, then remove the lid and fluff with a fork.
In a small bowl, combine the olives, garlic, shallot, sun-dried tomatoes, lemon juice, capers, dates, grapeseed oil, Dijon mustard, vinegar, salt and pepper, to taste. Pour this dressing on top of the fluffed millet. Add the mint and parsley and stir. Garnish before serving warm. Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
From Nutrition Stripped by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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