It’s been quite some time I’ve posted anything here and I missed blogging so much. But I didn’t sit idle in the meantime. I mean yes, I spent two weeks in France, enjoying time with my family but as you may have noticed my blog has a complete new design. Yay! 🙂 I hope you like it as much as I do! I wanted a better arranged design with new features, most importantly a language feature for English and German. You can now also take print-outs from the recipes. It took some weeks of hard work and many hours spent in front of my Mac, but I hope now everything is set.
Todays recipe for this green millet salad makes for a real great balanced meal. Golden millet packs in a good amount of iron and other important nutrients. A beautiful and tasty dish.
Green millet salad
- 200 grams golden millet or regular millet if you can`t find it
- 2 tbsp olive oil
- 1 small leek ,sliced
- 200 grams button mushrooms ,sliced
- 2 tbsp pine nuts
- 300 grams frozen edamame or peas
- 3 celery stalks ,sliced
- 2 scallions. sliced
- 1/2 cucumber ,cubed
- 1 medium zucchini ,thinly sliced
- 2 tbsp raisins
- bunch of fresh cilantro ,chopped
For the dressing
- 4 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp coarse mustard
- 1/2 tbsp maple syrup
- salt and black pepper
Simmer millet in 400 ml of salted water for 7-10 minutes and leave covered to soak for 10 minutes. Let cool and fluff it with a fork.
Heat olive oil in a pan and fry leeks for a couple of minutes. Add the pine nuts and roast some more minutes. Add the mushrooms and cook for 2-3 minutes. Keep aside.
Cook edamame or peas in salted water until tender and drain.
For the dressing, mix all ingredients.
Place millet, vegetables and all other ingredients in a bowl and drizzle with the dressing. Mix thoroughly and garnish with fresh cilantro leaves.