I made this at Mo Betta Green’s debut farmer’s market this past weekend in the Five Points. You can check out some of the photos on Facebook. I am on a personal mission to introduce people to millet and I’m happy to say I managed to introduce it to several dozen folks this past weekend. Colorado grows more millet than any other state in the country. But that’s not the only reason I love it. Not only is millet a high protein, gluten-free grain similar to quinoa in its versatility and nutritional benefits, but it’s also 1/3 the cost – a whopping 99 cents a pound even at Whole Foods prices.
Serves 4-6
What you need:
- SALAD
- 1 bunch kale, stems removed and leaves sliced thin (any variety)
Red Kale - 1 teaspoon olive oil
- 1/8 teaspoon sea salt
- 1/4 cup hulled millet
- 1/2 cup water
- 1 teaspoon honey
- 1/2 teaspoon fresh lemon juice
- 2 stalks celery, diced
- 2 carrots, matchstick cut
- 6 strawberries, sliced (about 1/2 cup)
- 1/8 cup toasted sunflower seeds
- VINAIGRETTE
- 1/2 cup cherry puree (fresh cherries blended with a little water)
Fresh Cherries - 2 Tablespoons balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon fresh chopped basil
- 1/4 cup olive oil
- salt and pepper to taste
How to make it:
- Put kale in a large bowl with olive oil and salt and massage liberally with fingers to make sure all leaves are well coated. Let stand for at least 20 minutes.
- Cook millet in a medium pan with water and honey, similar to rice. Bring to boil, then reduce heat and simmer for about 20 minutes. Remove from heat. Stir in lemon juice. Spread out on a pan or wax paper to dry crumble until cool as millet tends to stick together.
- Add veggies, millet and seeds to kale and mix well. Feel free to use whatever fresh veggies and fruits you have on hand.
- Blend dressing ingredients in a blender or shake vigorously, adding oil slowly to infuse.
- Serve and enjoy!