Warm Millet and Broccoli Salad

Millet and Broccoli Salad

Although I don’t normally eat millet, it’s a gluten free grain and I actually like the taste of it. So when France @ Beyond The Peel asked me if I wanted to take part in the Wholesome Wholegrain Cooking Event that she was hosting, I said yes.

The theme is millet for lunch. That stumped me for a while, because my only experience with millet has been fermenting and cooking it as a breakfast cereal. But I hopped online and did a quick search, and almost immediately came across this recipe for Warm Millet and Broccoli by Eden Kitchen which sounds delicious. It was the pesto that sold me…..and the pesto did not disappoint…I’m still licking my lips 🙂

Warm Broccoli and Millet Salad

1 cup millet
2-3 cups broccoli florets
¾ cup plus ¼ cup walnuts, roughly chopped
1 packed cup flat leaf parsley
⅔ cup extra virgin olive oil
1 tablespoon lemon juice
⅔ cup finely grated parmesan
2 cloves garlic
1/4 teaspoon sea salt

1. Soak the millet overnight in 2 cups warm water and a tablespoon of yogurt or whey (note: original recipe does not do this. Instead, the millet is lightly toasted, which I did not do).
2. Transfer millet and soaking water to a pot, add ½ teaspoon salt and bring to a boil. Reduce the heat to lowest heat setting, cover the pot, and cook for 25 minutes (until all the liquid has been absorbed). Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.
3. Blanch the broccoli.
4. In a food processor, combine ¾ cup walnuts, parsley, olive oil, lemon juice, parmesan, garlic, and sea salt. Process until well combined. Taste and adjust salt or lemon juice as required.
5. Toss the millet with the cooked broccoli and the pesto. Top with the remaining walnuts.

Linking to: Wholesome Wholegrain Cooking Food Event @ Lite Bite hosted by France @ Beyond The PeelFight Back Friday @ Food Renegade, Summer Salad Sundays, Souper Sundays @ Kahakai KitchenMonday ManiaInspire Me MondayMeatless MondaysHomestead BarnhopMelt in Your Mouth MondayFat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul HopReal Food Wednesdays, Allergy Free Wednesdays, Home Is Where The Heart IsHealthy 2day WednesdaysFull Plate ThursdaysKeep it Real ThursdayTastetastic ThursdaySimple Lives Thursday, Pennywise Platter ThursdaysFreaky FridayFresh Bites FridayFoodie FridayFit and Fabulous Fridays

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21 Comment

  1. Thanks for sharing this recipe with us for the WWC! It looks great. What a nice vegetarian recipe that it sure to even taste better on day 2! I’m sure it will be very popular!

    1. Debbie says: Reply

      Thanks France! I enjoyed participating and I can’t wait to see the roundup.

  2. Debra says: Reply

    Though I can’t eat dairy the rest of the ingredients sound really good. I often cook millet with half quinoa–it seems to sweeten the taste a bit. The walnuts are perfect this time of year since I can get them fresh from the farmers’ market.

    1. Debbie says: Reply

      I’m trying to think what you could substitute for the parmesan…..but no luck so far. Mixing millet and quinoa sounds like a great idea. Thanks for stopping by!

  3. Hi Debbie, Just wanted to shoot you a quick note to let you know I fixed the link. Have a great day.

  4. I always plan to cook more with millet and then I never seem to do it. This salad looks like a great way to do it. 😉 Thanks for sharing it with Souper Sundays this week.

  5. I’ve never had millet but I’d love to try, your salad looks delicious!

    1. Debbie says: Reply

      Thanks Carol 🙂

  6. Simona says: Reply

    I have never cooked millet, but I am planning to try soon, since I am hosting an event that uses it. So, thanks for the suggestion. The salad looks very nice.

    1. Debbie says: Reply

      Thanks Simona. If you try it, let me know what you think!

  7. Angie says: Reply

    This looks delicious! I’m going to make it myself as well as pass the link along to a friend who’s struggling to go gluten-free. Thanks!!

    1. Debbie says: Reply

      I can so relate to struggling to go gluten-free 🙂 I hope you and your friend enjoy this dish. The pesto truly is delish!

  8. Hi Debbie,
    We will just love warm Millet and Broccoli Salad, we will really enjoy this salad. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. […] But I hopped online and did a quick search, and almost immediately came across this recipe for Warm Millet and Broccoli Salad by Eden Kitchen which sounds delicious. It was the pesto that sold me…..and the pesto did not […]

  10. YUM! Thank you for sharing with us at Healthy 2Day Wednesdays! Hope to see you again next week.

  11. I love broccoli salad. This looks like a delicious twist on an old favorite!

  12. Thank you so much for sharing this- we already don’t eat dairy or gluten, and now I’m going off eggs and corn as well, so I’m looking for some variety in my diet, and want to include other gluten free grains. I’ll certainly be trying this one out!

  13. Amee says: Reply

    This sounds amazing! I can’t wait to try it! Thank you for sharing at Fit and Fabulous Fridays!!

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