Millet Salad

Millet Salad

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  • 2 cups millet (soaked for a minimum of 4 hours for optimum nutrition and digestion)
  • 4 1/2 cups water or vegetable broth
  • 1/2 teaspoon sea salt
  • 2 carrots, grated
  • 2 to 3 green onions, chopped
  • 3 tablespoons sesame or extra virgin olive oil
  • 2 tablespoons brown rice, apple cider or white balsamic vinegar
  • Zucchini, mushrooms, red pepper flakes, hijiki, almonds and broccoli (optional)


In a large saucepan, add millet, water and salt. Bring to a boil then reduce heat. Cover and let simmer for 20 to 25 minutes, without stirring. Lift the lid and tilt the pan to see if the water has been absorbed. The millet will fluff up and expand to almost 4 times the original amount when fully cooked.

Let millet cool slightly then mix together remaining ingredients while warm for a hot side dish or allow to cool completely for a chilled salad. Leftovers can be kept refrigerated for 3 to 4 days.

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