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Lukewarm millet salad

updated

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Ingredients for 2 servings:

  • 100 g millet or bulgur, couscous, quinoa
  • vegetable broth
  • 2 m.-large tomato(s)
  • 2 large mushrooms, brown
  • 1 head of chicory
  • 1 tsp mustard
  • pepper
  • oil
  • Vinegar
  • Parsley, finely chopped; other herbs as desired
  • e.g. pumpkin seeds or pine nuts, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan

Simmer the millet in the vegetable broth with twice the amount of water for 10 minutes, then let it swell for another 10 minutes. In the meantime, deseed and dice the tomatoes. Cut the chicory whole into approximately 1 cm thick pieces. Halve the mushrooms and slice as finely as possible, about 2-3 mm thick. Add chopped parsley and/or other herbs. For the dressing, combine the mustard, pepper, vinegar, and oil. Then mix everything together and garnish with the seeds and parsley. Enjoy warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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