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 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 low sodium vegetable broth or water
- 3 cups zucchini, chopped into ¾" pieces
- 3 cups eggplant, chopped into ¾" pieces
- 1 tablespoon olive oil
- Sea salt and black pepper to taste
- 1 large beefsteak or heirloom tomato, chopped
- ½-2/3 cup pesto of choice (or to taste) -- here's my favorite vegan pesto recipe!
- Preheat your oven to 400 degrees Fahrenheit. Lay the zucchini and eggplant pieces on one or two lined baking sheets and drizzle them with the oil, then sprinkle them with salt and pepper. Transfer them to the oven and roast for 30-35 minutes, or until tender. Stir them once, halfway through cooking.
- Place the millet and broth or water in a medium sized saucepan or pot and bring to a boil. Reduce the heat to low, cover, and simmer, covered, for 20 minutes, or until the millet absorbs all of the liquid. Fluff the millet with a fork, re-cover, and allow it to steam for 5 minutes.
- Transfer the millet 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! Serve.
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!