Summer Millet Salad
Servings: 8 servings
Time: Start to Finish: 45 minutes
1 cup millet
2¼ cups water or vegetable broth
4 scallions, chopped
1 pint cherry tomatoes, quartered
1¼ cups cubed Havarti cheese
1 cup parsley leaves
1 lemon, zested and juiced
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1. In a medium saucepan, combine the millet with the water or broth. Bring to a simmer over medium heat. Cover the pot and reduce the heat to low.
2. Simmer until the liquid is absorbed and the millet is fluffy, 12 to 15 minutes. Drain the millet in a strainer and cool to room temperature.
3. In a large bowl, toss the cooled millet with the scallions, tomatoes, cheese, parsley and lemon zest.
4. Pour the lemon juice and olive oil over the mixture and toss to coat. Season with salt and pepper to taste. Reserve in an airtight container in the refrigerator until ready to serve (it will keep for up to five days).