Toasting the millet brings out its nutty flavor. Try this technique with other grains to add a new level of flavor to your recipes.
- 1 ½ cups millet
- 3 cups water
- ½ tsp salt
- 2 large zucchinis
- ¼ cup red wine vinegar
- 1 (0.75 oz) pkg fresh chives
- 1 ½ tbsp grainy Dijon mustard
- pinch sugar
- ¼ cup olive oil
- In a large saucepan, toast the millet on medium-high 3 min., stirring constantly. Stir in the water and salt. Heat to a boil on high. Reduce heat to low, cover, and cook 15 min., until water is absorbed. Remove from heat and let stand, covered, 8 min.
- Meanwhile, trim the zucchini and coarsely grate on the largest holes of a box grater. Drain in a colander, pushing out any excess liquid.
- In a blender, purée the vinegar, chives, mustard, and sugar until smooth. Pulse in the oil just until combined. Season with salt and pepper.
- Fluff the millet with a fork and toss with vinaigrette and zucchini. Serve immediately or refrigerate up to 2 days, fluffing with fork before serving.
- August 2018
- guiding star