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.