Recipe for millet salad with sugar snap peas and tomatoes
This story is from BostonGlobe.com, the only place for complete digital access to the Globe.
Millet is not just for the birds. This tiny, round golden grain is widely cultivated in semi-arid parts of the world, where it has adapted to poor soil conditions. It has a faint nutty taste and sweetness and readily absorbs other flavors. Here, it is cooked in water infused with lemon, and tossed with sugar snaps, radishes, cherry tomatoes, and a tangy mustard vinaigrette.
|Grated rind and juice of 1 lemon|
|8||ounces sugar snap peas, strings removed|
|½||pint cherry tomatoes, halved|
|6||radishes, thinly sliced|
|2||tablespoons white wine vinegar|
|1||tablespoon Dijon mustard|
|Salt and pepper, to taste|
|4||tablespoons olive oil|
1. In a saucepan over medium heat, bring the water to a boil. Add the millet, lemon rind and juice, and salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes. Let stand, covered, for
5 minutes. Transfer to a shallow serving bowl. Fluff the grains with a fork. Cool to room temperature.
2. Have on hand a bowl of ice water. In a large pot of boiling salted water, cook the sugar snaps for 2 to 3 minutes, or until tender but still a little crisp. With a slotted spoon, transfer to the ice water to cool; drain and pat dry.
3. Add the snap peas, tomatoes, and radishes to the millet.
4. In another bowl, whisk the vinegar, mustard, honey, salt, and pepper. Slowly whisk in the oil. Taste for seasoning and add more salt and pepper, if you like. Pour the dressing over the salad and toss well. Serve at room temperature. Sally Pasley Vargas