Basil Mint Millet Salad


1 cup millet
2 1/2 cups vegetable broth
1/4 cup golden raisin – BED dried cranberries
1 tablespoon finely chopped fresh basil
2 teaspoons chopped fresh mint
2 tablespoons lemon juice
1 small onion, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped


1. In a large non-stick skillet, toast millet over high heat, shaking pan often to prevent scorching, until grains begin to pop, 1-2 minutes. Transfer to a medium saucepan.
2. Add broth to toasted millet. Cover and bring to a boil; reduce heat to low.
3. Cook 35 minutes. Uncover and cook 5 minutes longer. Remove millet from heat.
4. Fluff with a fork and let cool for 10-15 minutes.
5. Meanwhile, in a small bowl, soak golden raisins in enough hot water to cover until soft and plumped, about 5 minutes. Drain.
6. In a serving bowl, gently blend millet with basil, mint, lemon juice, onion, golden raisins, cucumber and celery. Stir to blend.
7. Cover and refrigerate until ready to serve.
8. Use a touch of either olive oil, pumpkin seed oil or hemp oil for those omega 3′s when serving.

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