Initially, I was not sure my family would like to include millet as a part of their meal. So, I thought of trying a millet salad inspired by a recipe on by Wendy Irene. To the Garden Millet Salad, I added a few veggies missing in the original version by using Millet. This gives the salad a twist which they love till date!


1 cup (200 grams) Organic Little Millet Whole (Click to buy)

2 cups prepared vegetable stock

1/3 cup dried Organic Goji berries (Click to buy)

2 tablespoons Organic Sunflower seeds (Click to buy)

1/4 teaspoon ground pepper (Black or White)

1/2 teaspoon Organic black salt (Click to buy)

1/2 cup chopped sweet onion

1/4 cup diced cucumber

1/2 cup diced sweet green pepper

1/4 cup diced carrot

2 cloves minced garlic

2 tomatoes, diced

3 – 4 tablespoons parsley/ coriander/ mint leaves/ basil

2 leaves of lettuce, roughly chopped

1/4 cup lemon juice

1 tablespoon Organic Virgin Sesame oil or Olive oil


Rinse the millet and toast it. And then set it aside to cool. When it is cool, add some vegetable stock to a medium-sized pot along with the millet and bring to a boil.

Now, stir well, cover the pot and lower the heat. Then, allow it to simmer for 15 minutes and remove the pot from heat. Cover it with a lid and allow it to cool down for a few minutes.

In the meanwhile, add all the vegetables in a large mixing bowl and add millet.

Now stir well and store in an airtight container and keep in the refrigerator until it’s chilled.

Before you serve, drizzle some oil, and sprinkle some pepper and salt to taste.

Enjoy! This preparation is a hit at my place. But don’t take my word for it, give it a try and let me know your views. You can add chopped cashew or hazelnut.
(Picture Courtesy: Wendy Irene)

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