Move over quinoa, there’s a new super grain is coming to town and its name is Millet! Combined with fresh tomato, avocado, and goat cheese, this Millet Goat Cheese Salad is the perfect healthy dish for your summer cookout.
Milet Goat Cheese Salad
For the Millet
1 Cup Millet
1 ¾ Cup Chicken Stock
½ Tsp. Kosher Salt
1 Tbs. Extra Virgin Olive Oil For
4 Oz. Goat Cheese Crumbled
1 Small Tomato Diced
½ Diced Avocado
1 Tbs Chopped Parsley
¼ Cup Red Onion Diced Dressing-
2 Tbs White Balsamic
¼ Cup Olive Oil
1 Clove Minced Garlic
Salt And Pepper To Taste
To cook the Millet:
1. Measure millet and cooking liquid: You'll need 1 cup of raw millet and 1 ¾ cups of cooking liquid (water or broth).
2. Toast millet: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.
3. Add the water and salt to the pan: Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good stir.
4. Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil.
5. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 15 minutes. Avoid the temptation to peek a great deal or stir too much (unless its sticking to the bottom). Stirring too vigorously will break up the grains and change the texture.
6. Remove From Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes.
7. After millet sits, fluff it with a fork. Taste and add additional salt if you'd like.
8. Combine millet with goat cheese, tomato, avocado, parsley, and onions in large bowl and mix together. To prepare dressing-
9. Whisk garlic and white balsamic until thoroughly mixed.
10. Slowly add olive oil to mixture until all combined.
11. Add salt and pepper to taste.
Recipe Yield: 4 servings