Cherry millet salad with pistachios

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
  1. Rinse and cook the millet according to instructions. About 25 min.
  2. Coarsely chop the pistachio nuts and the cherries.
  3. Prepare the vinaigrette and wash the salad and dill.
  4. Cool millet slightly when done, fluff with a fork and mix all the ingredients in a big bowl.
  5. Good to know: the texture of cooked millet is similar to slightly sticky rice, so cooling will help breaking it up a bit.

Cherry vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 6 cherries, pitted
  • 1/2 tsp mustard
  • Salt & pepper to taste
  1. 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.

This entry was posted in Dinners in 30 min or less, From the sea, Rice, grains & pasta and tagged , , , , , , . Bookmark the permalink.

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