• 1 cup dry, uncooked millet
  • 21⁄4 cups water
  • 1⁄4 teaspoon sea salt, plus more to taste
  • 4 tablespoons extra-virgin olive oil, divided
  • 1⁄2 cup pine nuts
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 2/3 cup oil-packed sun-dried tomatoes, thinly sliced
  • 1/3 cup kalamata olives, pitted and sliced
  • 1⁄2 cup finely chopped fresh parsley

Warm Millet Salad with Sun-Dried Tomatoes and Pine Nuts

Lisa Turner
  • Serves: 8 people


The key to fluffy millet is to toast it well before adding a liquid. Rinsing after toasting helps to remove bitter compounds from the grains’ exterior.

  1. Place dry millet in a medium saucepan over medium heat. Dry-toast, stirring constantly, 10–15 minutes, or until slightly darker and aromatic. Transfer carefully (it’s hot!) to a fine wire-mesh strainer and rinse under cool, running water until runoff is clear. Return to saucepan and carefully add water, 1⁄4 teaspoon sea salt, and 1 tablespoon olive oil. Bring to a boil, reduce heat, cover, and simmer 25–30 minutes, or until all water is absorbed. Remove from heat and let rest 5–10 minutes.
  2. Dry-toast pine nuts in a skillet over medium heat until golden, stirring constantly, 3–5 minutes. Transfer to a large bowl. In a small bowl, whisk together remaining 3 tablespoons olive oil, lemon juice, vinegar, garlic, and salt and pepper to taste.
  3. Fluff cooked millet and add to pine nuts. Add dressing, tomatoes, olives, and parsley; toss until combined. Season with salt and pepper.
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