I found this great recipe on Kath Eats and just had to share it. I did tweak it a bit for what I had on hand but it turned out delicious! I made it for a picnic my Mom and I were taking with the boys. It was perfect for putting in the cooler and just eating it cold.
Plus I had lots leftover and it stretched out during the week for my lunches. It even tasted better after sitting in the fridge for a couple of days.
A little hint I used my rice cooker to cook the millet. It was easy to do and it turned out perfect!
Greek Millet Salad
Time: 5 minutes
Cook time: 30 minutes, mostly hands off
Serves: 4
Ingredients
- 1 cup dry millet
- 2 medium zucchini, chopped
- 1 pint cherry tomatoes
- 6 inches of English cucumber, chopped
- 10 Kalamata olives, pitted and chopped
- 1 can garbanzo beans, drained
- 1 block feta cheese, about 4 ounces or so
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Cook millet with 2:1 water to grain.
- Cook zucchini and tomatoes in 1 tsp olive oil in a hot skillet until brown and tender. Add to millet.
- Add cucumber, olives and garbanzos to millet.
- Drizzle on olive oil, lemon juice, salt and pepper.
- Crumble on the feta cheese.
- Served chilled at a bbq or summer picnic!
If you are looking to try new grains this is a great way to give Millet a try. Very tasty! I know I will make this salad again for sure.
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