Toasted Millet Salad

INGREDIENTS

• 1 cup millet
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed orange juice
• 1/4 teaspoon orange zest
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup halved and thinly sliced radishes
• 1/3 cup finely chopped fresh Italian parsley
• 1/3 cup thinly sliced scallions
• 1/4 cup loosely packed, coarsely chopped black olives
• 1 cup small-dice English cucumber

INSTRUCTION

Heat a medium frying pan over medium heat. When it’s heated, add millet and toast, stirring frequently, until lightly browned and aromatic, about 7 minutes. Stir in water and 1/2 teaspoon of the salt and bring to a vigorous simmer. Cover, reduce heat to low, and cook until millet is tender, about 20 minutes.

Remove from heat and let sit covered for 5 minutes. Evenly spread millet in a single layer on a baking sheet and let cool slightly, at least 5 minutes.

Meanwhile, place olive oil, vinegar, orange juice, orange zest, pepper, and remaining 1 teaspoon salt in a large, nonreactive bowl and whisk to combine. Add remaining ingredients and stir to coat. Add cooled millet and stir to thoroughly combine. Let sit at least 10 minutes before serving; serve chilled or at room temperature