Here I am back singing the praises of millet. Do you have it in your pantry. If not go out and buy a cup or two. I made this delicious salad on Sunday for a gathering I was to attend, which then got cancelled due to the rain so I was left with lots and lots of this salad which was fine by me as I didn’t mind eating it for breakfast, lunch and dinner. 

 

Last year I wrote about the marvels of millet but for those who are new here is the spiel again. Millet is an underused grain/seed in my opinion. It is actually a seed but does break down like a grain. It’s packed with protein, sporting a mighty 11g of protein for only 100g dried millet. It is high in niacin, which is great for lowering ‘bad’ cholesterol, contains riboflavin that assists in breaking down carbohydrates, manganese to assist with the break down of proteins as well as containing a good source of magnesium and zinc. It also contains folate and is a wonderful source of dietary fibre.

 

As the weather continued to rain and I felt something warm was needed I roasted some pumpkin to go with the salad and heated up the salad in the oven, with a side of sauerkraut and some Kalamata olives it felt like a lovely rainy autumn feast.

 

I soak the millet overnight then strain it. To cook the millet I bring a large saucepan of salted water to the boil, add the millet and cook for 25 minutes or until tender. Drain from the water and let cool for this salad. You can add carrot to this salad, I didn’t have any.