Millet Salad with Sweet Corn and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Millet is a popular grain in Asia and Africa. Pan roasting brings out its nutty character. This is a great make-ahead recipe since the millet will continue to absorb flavor as it sits. If you make this salad a day ahead, stir in the avocado just before serving. Ingredients:
1 cup uncooked millet, rinsed and drained |
4 cups water |
1 teaspoon sea salt, divided |
4 cups fresh corn kernels (about 8 ears) |
1/3 cup chopped fresh cilantro |
1/3 cup fresh lime juice |
2 tablespoons chopped green onions |
1 tablespoon extra-virgin olive oil |
1 1/2 teaspoons ground cumin |
3 to 4 jalapeño peppers, seeded and finely chopped |
4 cups chopped tomato |
1 diced peeled avocado |
Directions:
1. Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes. Remove millet mixture from pan, and cool to room temperature.
2. Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeño). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.
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