Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary
Serves 4 people | Prep time: 15 Minutes | Cook time: 30 Minutes – 10 minutes rest/cooling time
Ingredients
- 1 cup millet, Hulled
- 2 cup water or vegetable stock
- 1 cup cucumber, washed and diced medium
- 1 cup grape tomatoes, washed and halved
- 1 ½ cup mini peppers, washed and cut into rings
- ½ cup olive tapenade
- 1 cup fresh mozzarella, pearls
- ½ cup vinaigrette dressing, lemon or choice of flavors
- ½ cup pistachios, roasted/salted rough chopped
- ¼ cup Italian parsley, rough chopped
Directions
- Wash all tools prior to use
- Clean and sanitize all cutting boards and prep surfaces prior to use
- Read all manufacturer’s instructions before using grills, ranges, ovens and any cooking tools
- Heat a sauté pan over medium heat
- Add 1 cup of dried millet and lightly toast millet until you start to smell nuttiness and hear “crackling”
- Remove from heat, continue to stir for 2 minutes or until “crackling” stops
- Return to heat and add water / stock
- Cook for approx. 10-15 minutes or until tender like cous cous
- Remove from the heat and hot burner, carefully fluff with fork
- Cover with foil and allow to steam for 10 minutes
- Remove foil and fluff with fork
- Place onto cooking sheet pan in a shallow layer
- Cool in the fridge for 10 minutes or until chilled
- Place chilled millet into a large mixing bowl
- Add the cucumbers, tomatoes, peppers, olive tapenade and mozzarella
- Drizzle dressing over this mixture and lightly mix to combine
*** Dressing notes: Salad should not be tossed until right before eating or millet will absorb dressing and get gummy - Divide into 4 bowls and garnish with pistachios and chopped parsley
*** If Desired drizzle each salad with another 1 tbsp of dressing
Devour!!!
