Tender millet and chopped fresh & preserved vegetables tossed with a lemony herb vinaigrette, this gluten free whole grain salad is satisfyingly flexible.
Are you a millet eater? Millet curious? I developed this recipe because I was the latter, and now I am the former. After reviewing the Whole Grains Council's website with my healthy eating coach, she challenged me to pick a new-to-me grain and try it.
I picked millet, and here we are.
Throughout the winter I've made this salad with a rotating cast of leftover cooked vegetables, fresh vegetables, preserved vegetables, and herbs. My method pretty much goes like this--step 1, put millet and water in the Instant Pot and, step 2, while the Pot is coming up to pressure open the crisper and figure out what's going to be in the salad that day.
It’s hearty enough to keep me satisfied for a while, and I can load it up with plenty of fresh veggies to make it feel like Spring has truly sprung even though the muddy garden doesn’t quite agree.
Because I've made this so often I've got some tips & tricks for you.
