Randy Mayor; Lydia DeGaris-Pursell
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Change method to avoid a stodgy mess

July 25, 2015
Cook corn and millet separately. When I added the corn I also felt it needed a bit more water, and the whole thing turned into something like wall paper paste.  

dculler's Review

January 21, 2014

elacorn's Review

September 22, 2011
This was really tastey. Next time I will add black beans and more salt.