salt and fresh cracked pepper to taste
- Soak millet in water for 6-8 hours. Rinse well, drain, and place millet in a large saucepan. Turn heat to medium-high and toast grains, stirring frequently, until they start to smell nutty. Add 3 1/4 c water, bring to a boil, then reduce heat to medium, cover, and cook until all water is absorbed, about 15 minutes. Millet grains should be soft, but still seperate - you want it fluffy, like couscous. Turn off heat, put cover back on, and let steam for another 15 minutes. Remove cover, fluff millet, and then let cool completely (I like to spread it out in a large cake pan to cool quickly).
- Prepare vegetables. Wash and chop parsley, mint, cucumber, and scallions. Slice roasted red peppers and roasted garlic cloves, and pit and slice olives.
- Place cooled millet in a large bowl, and break apart until grains are separated and fluffy. Add vegetables, olives, and herbs, and stir a few times. Add olive oil and dissolved vitamin C crystal water, and stir until well mixed. Add salt and pepper to taste.
- Serve immediately, or for best flavor, place in refrigerator and let sit for a few hours or as long as 1 day.
WANT TO SEE WHAT ELSE I MADE FOR THE BRIDAL SHOWER? Check it!
Plum Apricot Tart (gluten free, egg free, low sugar, vegan option)
Basil and Garlic Scape Pesto (gluten free, nut free)