Millet and Wheat Berry Salad
Since I had both millet and wheat berries in my kitchen, I was excited to find this recipe on Foodista! The ingredients make me think of it more as a fall salad, since it contains apples and sweet potatoes and millet is technically a “warming food” even when served in a cold dish like this one, but it made a nice summer evening dinner tonight!
Millet and Wheat Berry Salad
Ingredients:
- ½ cup uncooked wheat berries
- 1 ¼ teaspoons sea salt
- 1 cup uncooked millet
- 1 cup walnuts, chopped (optional)
- 1 small sweet potato, peeled and diced (1 1/3 cups)
- 6 scallions with white and light green parts,thinly sliced
- 4 small celery stalks, diced
- 1 medium cucumber, peeled halved lengthwise, and diced
- 1 medium apple, cored and diced
- Mustard-Dill Dressing
- ¼ teaspoon freshly ground pepper
Directions:
- Soak your grains: In one bowl or saucepan, combine wheat berries and cold water to cover by 2 inches. Cover and let stand at least 6 hours or overnight. In another bowl or saucepan, combine millet and cold water to cover. Cover and let stand at least 6 hours or overnight as well.
- Drain wheat berries and set aside while you bring 4 cups fresh water to a boil in the saucepan.
- Add wheat berries and 1/4 teaspoon salt to the saucepan and return to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain, rinse under cold running water and drain well. Set aside.
- Meanwhile, in another saucepan, bring 2 cups water to a boil. Add drained millet and 1/4 teaspoon salt and return to a boil. Reduce heat to low, cover and simmer until tender, 25 to 30 minutes. Remove from heat and let stand, covered, 10 minutes. Place in large, shallow container, fluff with fork and spread out. Let stand until cool.
- While grains are cooking, if using walnuts, preheat oven to 350 F. Spread nuts on baking sheet and bake until toasted, about 10 minutes. Set aside.
- In small saucepan, bring 3 cups water to a boil. Add sweet potato and 1/4 teaspoon salt and cook until potato is just tender, about 6 minutes. Drain, rinse under cold running water and drain well.
- In large bowl, combine wheat berries, millet, sweet potato, toasted walnuts, scallions, celery, cucumber and apple. Add Mustard-Dill Dressing and toss gently but thoroughly to blend. Season with pepper and remaining 1/2 teaspoon salt. Cover and refrigerate at least 1 hour. Bring to room temperature before serving.
Millet and Wheat Berry Salad
Mustard-Dill Dressing
Combine the following ingredients in a bowl or glass jar with lid. Whisk or shake until well mixed.
- 6 tablespoons rice vinegar
- 6 tablespoons dark sesame oil
- 3 tablespoons maple syrup
- 1 tablespoon tamari or reduced-sodium soy sauce
- 1 tablespoon chopped fresh dill
- 1 tablespoon Dijon (or Stoneground) mustard
