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Millet Salad with Sweet Corn and Avocado

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 1/4 cups)
Millet is a popular grain in Asia and Africa. Pan roasting brings out its nutty character. This is a great make-ahead recipe since the millet will continue to absorb flavor as it sits. If you make this salad a day ahead, stir in the avocado just before serving.

Ingredients

  • 1 cup uncooked millet, rinsed and drained
  • 4 cups water
  • 1 teaspoon sea salt, divided
  • 4 cups fresh corn kernels (about 8 ears)
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 2 tablespoons chopped green onions
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 3 to 4 jalapeño peppers, seeded and finely chopped
  • 4 cups chopped tomato
  • 1 diced peeled avocado

Nutrition Information

  • calories 242
  • caloriesfromfat 26 %
  • fat 6.9 g
  • satfat 1.1 g
  • monofat 3.6 g
  • polyfat 1.1 g
  • protein 7.2 g
  • carbohydrate 45.7 g
  • fiber 7.1 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 316 mg
  • calcium 20 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes. Remove millet mixture from pan, and cool to room temperature.

  2. Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeño). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.