A warm salad on a cold evening...way to go.
Serves 8
1 cup (240 ml) dry, uncooked millet (gluten-free)
2 ½ cups (600 ml) water
¼ tsp. (1,2 ml) sea salt
4 Tbs. (60 ml) olive oil
½ cup (120 ml) organic pin or almond nuts
2 Tbs. (30 ml) organic lemon juice
1 Tbs. (15 ml) balsamic vinegar
1 minced organic garlic clove
⅔ cups (160 ml) organic sun-dried tomatoes, thinly sliced
⅓ cup (80 ml) kalamata olives, pitted and sliced
½ cup (120 ml) chopped parsley
1. Add millet to a saucepan over medium heat.
2. Dry-roast them, stir constantly, 10-15 minutes.
3. Transfer to a wire mesh strainer. Rinse under cool water until water is clear.
4. Return to the saucepan and add water, salt, and 1 Tbs. (15 ml) oil.
5. Bring to a boil, reduce heat, cover, and simmer 25-30 minutes or until the water is absorbed.
6. Remove from the heat and let it rest 5-10 minutes.
7. Dry-toast the nuts in a medium-high skillet until golden color, stir constantly, 3-5 minutes.
8. Transfer to a bowl.
9. In a small bowl, whisk 3 Tbs. (45 ml) oil, lemon juice, vinegar, garlic, and black pepper to taste.
10. Add the fluffed cooked millet to the nuts.
11. Toss in dressing, sun-dry tomatoes, olives, and parsley.
