I have been curious about millet (hirse in Danish) ever since I read somewhere that it was a stable in the Chinese diet before rice took its place. I went through a lot of millet recipes and they all suggested roasting the millet a few minutes prior to cooking to bring out a nutty flavor, so I did that. My verdict of plain cooked millet is, well, it does not have a very distinct flavor and definitely needs some dressing up. However, I made a plain version for the kids with butter and salt and I think millet would make a decent subtitue to oatmeal actually, but it would have to be a weekend breakfast, because the cooking time is about 25 minutes. Simply triple the amount of water for millet porridge – and top with fruits, nuts and plain yoghurt. Anyway, I dressed up the millet with color and crunch for hungry husband and myself and served it with oven-baked cod drizzled with olive oil, white wine and topped with meyer lemons. I baked it 15 min at 400F/200C. Cooking time will vary depending on the size of fish you cook.
I used 1 cup / 240 ml uncooked millet and used only half for the salad, the kids ate the other half with butter as mentioned, so adjust accordingly.
- 1/2 cup / 120 ml millet, uncooked
- 2 cups / 5 dl mixed greens
- 1/2 cup / 120 ml chopped salted & roasted pistachio nuts
- 1/2 cup / 120 ml pitted chopped cherries, about 15
- A hand full of fresh dill
- Rinse and cook the millet according to instructions. About 25 min.
- Coarsely chop the pistachio nuts and the cherries.
- Prepare the vinaigrette and wash the salad and dill.
- Cool millet slightly when done, fluff with a fork and mix all the ingredients in a big bowl.
- Good to know: the texture of cooked millet is similar to slightly sticky rice, so cooling will help breaking it up a bit.
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 6 cherries, pitted
- 1/2 tsp mustard
- Salt & pepper to taste
- Blend all the ingredients in a food processor or with a handheld blender.
If you think of millet more as birds’ food, then skip it and make a stunning colorful salad.