Happy Monday, all! I hope you had lovely weekends. I’m passing through NYC on my way to the west coast for a few nights; my mom and I are taking a girls’ trip to San Francisco. It’s a place that has special meaning to my mom, and I had a wonderful time there on my last visit, so I look forward to returning! Of course, I’ll be sharing eats and highlights on the blog and on Instagram. But for now, a recipe that I prepared last week, and loved: millet pesto summer salad.
I think my current love affair with millet began with my millet tabouli. This recipe is very similar, but it’s even more of a summer produce smorgasbord: I added roasted zucchini and eggplant to the tomato, and I used fresh, farmer’s market pesto to brighten everything up, and add some healthy fat and richness.
Millet is really a delightful grain; it can be a little gummy right after you cook it, so it helps to immediately fluff it with a fork. It also holds up well to creamy dressings or vinaigrettes, the addition of roast vegetables, or being cooked along with another grain. Remember when I discovered that amaranth and quinoa cook up really well together? Same idea: millet and kasha, millet and quinoa, and millet and rice are all great combinations.
If you don’t have eggplant or zucchini, you can use other roasted vegetables that you love. The pesto can also be swapped for a dressing of choice. This is an adaptable, easygoing meal.
- 1 cup millet, dry
- 2¼ cups vegetable broth or water
- 3 cups zucchini, chopped into ¾" pieces (or so)
- 3 cups eggplant, chopped into ¾" pieces (or so)
- Olive or coconut oil spray
- Sea salt and black pepper to taste
- 1 large Jersey or heirloom tomato, chopped
- ⅔ cup pesto of choice (or to taste) -- here's my favorite vegan pesto recipe!
- 1. Preheat your oven to 400 degrees Fahrenheit.
- 2. Bring the millet and the water or broth to a boil. Reduce the mixture to a simmer, and place a lid on the pot, slightly ajar, so that some steam can escape.
- 3. While the millet cooks, lay the zucchini and eggplant out on two parchment or foil lined baking sheets and spray with the olive or coconut oil. Alternately, you can simply coat them with a light amount of oil. Roast vegetables for thirty minutes, or until tender and browning.
- 4. When the millet has absorbed all of the water, fluff it with a fork and let it sit for a few minutes. Transfer it to a bowl. Add the roasted vegetables, the fresh tomato, and the pesto. You can adjust the amount of pesto you use to taste, and you can also season the salad to taste with black pepper and extra salt. A little squeeze of lemon at the end is nice, too!
- Makes 4 to 6 servings.
I love quinoa salads in the summer (here’s a favorite lunchtime recipe) but I’m finding more and more that millet is capturing my whole grain affections. I hope you enjoy this meal as much as I did.
For the rest of the week, there will be some travel posts, mixed in with some other goodies–like the raw granola recipe I’m extremely jazzed about. So, I’ll see you back here soon!
One little thing before I go: remember the brown rice summer rolls with almond sesame dressing I recently posted? Just wanted to give you a head’s up that the very kind folks at Star Anise Foods actually commented to let me know that the wrappers are back in stock on Amazon! They also wanted me to let you know that, if your local Whole Foods (or another health food purveyor) doesn’t have the brown rice wrappers, you can talk to the store’s buyers about supplying the wrappers, or ask the Star Anise team to help you out. One reader was able to elicit their help in asking her local Whole Foods market to place an order. Finally, the wrappers are also available on the Star Anise Foods website. So, if you’re one of the many readers who was excited about this product, I hope you’ll soon have a chance to test it out!