I'm always looking for ways to use up all the zucchini that makes it ways into my hands each year. Until recently, I had no idea you could eat it raw, it simply had never occurred to me, because all the recipes you typically see for it has you cooking or baking it at some point.
Right now I've been working on cleaning out our pantry and deep freeze, trying to eat up everything that's been sitting on the shelves for awhile, so I can add this seasons produce. When you get down to the odds and ends, which is where we're at, you have to start getting creative with how to use everything up. I had exactly 1/2 cup of millet left in the cabinet. Typically I mix millet in with my oats for a hot breakfast cereal, but this time I decided to make it for a salad.
It was a great way to use some of my fresh herbs, veggies and fruit. This salad was a perfect compliment to our main dish of skirt steak rapped asparagus.
What You'll Need: serves 4-6
• 1/2 cup dried millet
• 1 1/2 cups water, or alternatively your
favorite broth or stock
•1 tsp. sea salt
• 2 cups fresh zucchini chopped into 1/4"
or smaller chunks
• 2 cups red grapes, halved
• 1 tsp. dried thyme or 3 tsp. fresh thyme
• Several sprigs of fresh parsley, chopped
• Small bunch of garlic or regular chives, chopped
• 1/4+ cup extra virgin olive oil
• Salt and pepper to taste
1. In a small saucepan bring your 1 1/2 cups of liquid and 1 tsp. of salt (if you are using unsalted water or broth/stock) to a boil, then add your millet. Allow to cook for approx. 20 - 25 minutes until millet is still very slightly al dente. If you overcook the millet, it will come out the consistency of mashed potatoes, not particularly pleasing for a salad.
2. During the last 5 minutes of cooking stir in your thyme.
3. Remove millet from the stove and place into a large bowl. Stir in your olive oil while millet is still hot.
4. Stir in the rest of your ingredients and then season with salt and pepper to taste. Serve either warm or cold. Enjoy!