I have been focusing on grains for a while. I love millet! It has no gluten, and its little seeds don’t reming ME (!) of birdseed, but of couscous, only it is a whole grain and not a little piece of pasta. So, I was searching for a recipe on line that featured millet that would urge me, by its combination of ingredients and simplicity, to make it part of my repertory. Here it is. I unabashedly copy ideas from people like me, who like to cook. And, why not? Sometimes I make the recipe as is, and pass it along giving credit where credit is due, but most of the time I tweak it, trying to simplify the process. I like things simple.
I made this recipe for my husband and he LOVED IT. I loved it too. I am so thankful that Pom made pomegranate available year round commercially and one does not have to wait until the fruit is in season and have to go through the process of gathering the seeds, although, I will admit it is a fun thing to do. I have a son-in-law who is a proud expert at turning a lovely pomegranate into a bowl of shiny sweet seeds.
The combination of flavors is a bit unusual and delicious. I found several recipes for this salad, so I have the feeling that it is standard fare in North Africa. Here is my version.
- ½ pound carrots
- ¼ cup sliced red onion
- 2 teaspoons Ras El Hanout
- ½ cup millet
- ¼ cup sliced almonds
- ¼ cup pomegranate seeds
- ¼ cup flat leaf parsley, minced
- ¼ cup cilantro, minced
- Juice of one lemon
- 3 tablespoons olive oil, divided
Preheat oven to 375 degrees.
Cut carrots on the bias
Place on a baking sheet lined with parchment paper and toss with 1 tablespoon of olive oil and the Ras El Hanout. Roast carrots until tender and brown, 20 minutes or so.
Cut the red onion in half and then make half moon very, very thin slices
Meanwhile, combine a cup of water with the ½ cup millet with a bit of salt and bring to a boil. Cook for 18 minutes. Allow it to sit a couple of minutes. Fluff with a fork.
Combine the carrots, millet, red onion, almonds, pomegranate seeds and herbs. Toss with the juice of a lemon and 2 tablespoons olive oil.
Yields 4 servings of 230 calories