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Millet salad

February 8, 2010

So I had a bunch of millet that my mom brought over the last time she visited me, and I remembered how much I disliked its taste when she cooked it in the rice cooker. Well, I’m still stuck with roughly 2 cups of it, so I went online to search for a palatable recipe I could use this unusual grain in. I found that it made a pretty decent substitute for bulgur and quinoa, so I searched up those recipes too. Result? Onion bulgur salad from Allrecipes.

This salad was definitely not my favorite. I couldn’t taste any of the allspice in the recipe, and I felt the lemon juice and mint were too overpowering. I did, however, find that I liked millet made my way – accidentally slightly burnt while boiled on the stove, which ended up bringing out its hidden flavors. I’m thinking about toasting them the next time I try to make them in some other recipe. But here is my version of the recipe for a single serving…perhaps someone can be more successful than I was.

Onion bulgur salad

1/4 cup millet
slightly more than 1/2 cup water
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/3 cup seeded, diced cucumber
1/3 cup diced seeded tomato
2 Tablespoon minced fresh basil
2 Tablespoon minced fresh mint
2 Tablespoon lemon juice

(1) Bring water to a boil in a pot. Add millet, cover, and turn down heat to medium-high. Cook for 10 minutes.
(2) In a large bowl, combine the onion, salt and allspice; let stand for 30 minutes.
(3) Add millet and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.

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From → Recipes

  1. I love your blog design!! It’s so fresh!! 😀

  2. Vanilla permalink


    You have great recipes 🙂
    Thanks for the giveaway announcement! Who doesn’t like some chocolate? 😉


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