Tomato, basil and millet salad – 4 servings

Tomato, basil and millet salad – 4 servings

                 

Ingredients:

1 cup uncooked millet, rinsed and drained

3 cups vegetable broth

1 cup chopped green onions

1/3 cup thinly sliced basil

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon salt

Ground black pepper, to taste

1 pint cherry tomatoes, halved

6 large leaves green or red leaf lettuce

8 green olives

Method

Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.

Add green onions and basil to millet, toss gently and set aside. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon salad over lettuce leaves, put 2 olives on top and serve.

Good luck!