Our cupboards are overflowing with grains. Sean and I went on a bit of a bulk aisle shopping spree, and we’re fully stocked up with millet, spelt, kamut, barley, kasha, rice…it’s a good thing I love grain salads so much. It’s going to be a whole grain kind of summer.
Last I week I was inspired by the tomatoes and jalapeños that came in our Full Belly Farm box. I thought about making salsa, but I’m trying to stop pretending that tortilla chips are health food. Then I had a sudden salad brainstorm. I’m so glad I did. This salad tastes exactly like summer. I served it with some grilled salmon and little smidgen of chipotle crema, and it was the most standout dinner of the week, hands down.
This is also a quick, low maintenance kind of dinner. The millet cooks in about 15 minutes. A quick chop-chop of the vegetables and copper-boom, dinner’s done. Five gold stars and a cookie to anyone who recognizes the phrase copper-boom.
What makes this special is the cumin and cayenne cooked into the grains. This is one of my favorite kitchen tricks. Adding a pinch of seasoning to cooking grains adds a ton of flavor to the final dish. So simple, but it definitely elevates your basic rice or barley or what-have-you.
This can easily be served warm or cold, so feel free to bring it to your next potluck or picnic. Total win. I mixed it up and let it rest while Sean grilled some salmon fillets. The chipotle crema was also beyond easy: just send a chipotle in adobo and a bit of sour cream for a whir in a blender. It feels so gourmet.
| Millet Salsa Salad |
- 1/2 cup millet
- 1 cup water
- 3/4 teaspoon cumin
- 1/2 teaspoon cayenne
- a pinch of salt
- 1 medium tomato
- 1/2 red onion
- 1 small jalapeno
- juice from half a lime
- drizzle of olive oil
- Bring the water to a boil. Add the millet, cumin, cayenne, and a pinch of salt to the pot and cover. Once it comes back up to a boil, lower the heat and simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork, and set aside to cool a bit.
- Chop the tomato, dice the onion and mince the jalapenos.
- Toss the tomatoes, onions, jalapenos, and the cooled millet (it can still be a little warm, if you’d like) and mix well. Squeeze the lime juice over and drizzle a little olive oil, and give it a good stir. Add a touch more salt or lime juice if it tastes flat.
This salad could easily serve two as a main dish salad, or three or four as a small side salad.
Gillmore
Yup, copper-boom is from Gilmore Girls. I think you had the unfair advantage on that one. 🙂