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millet

Millet salad

Millet is great cold and so easy to use in salads. Millet can be used easily in recipes that call for evil cous cous, it has a nice nutty taste and fluffy texture that makes for a friendly gluten-free option. This is a quick salad that is good to bring along to BBQs and potluck events.  I add some tuna and capers and take this to work for lunch.

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Amounts are for one cup of uncooked millet. For directions on how cook millet see previous post.

1 cup chic peas – washed and drained

1 cup oven-roasted cherry tomatoes

1/4 cup chopped fresh parsley

salt and pepper

olive oil

balsamic vinegar

salt and pepper

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Millet…not just for the birds.

I think millet is one of the most under-rated gluten-free options around, although I think technically millet is a seed. It’s not just for your budgie, it’s cheap, easy to cook, filling, nutritious and versatile.  I’ve only stumbled onto it in the last year or two, but I don’t know how I ever did without it.

Basically you cook it like rice:

Throw one cup of millet into a saucepan.  Turn the heat on and toast the grains for a few minutes, shake the saucepan around a few times to avoid burning. Then add two cups of water and bring to the boil.  Let it boil for two or three minutes and then turn the heat off.  Leave the lid on and the millet is done when all the water is absorbed. Scrape a fork through it while the millet is still hot to make it fluffy.

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It’s a good substitute for couscous, rice and is tasty hot or cold.   I’ll cook a cup on the weekend and freeze it into four portions.  It’s easy to add to left-overs or salad vegetables and tuna for a quick lunch option.

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