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Millet and Bulgur Salad

Note: Grains tend to get lumpy or mushy if not prepared correctly. Check frequently and shake the pan occasionally to loosen the grains. They should be tender but chewy when cooked properly. Our cherry tomatoes and cucumbers were great in this salad. Artichokes, carrots, Gorgonzola cheese, might work. Moosehead Restaurant uses peas, snap or snow, and olives.

1 cp hulled, whole millet
1 cp bulgur, medium grain
2 cps water
1/4 cp green onions or scallions
1 garlic clove, minced
3 cps water
Tomatoes, cucumbers, bell peppers, or whatever is on hand
Fresh basil if on hand, to taste
Salt and pepper to taste

1. Boil about one cup of water and pour over bulgur. Pour into heatproof bowl, cover and let sit for about 30 minutes.

2. In pan, combine 2 cups water and millet with a pinch of salt. Cover, bring to boil, reduce heat, and simmer gently for about 20 minutes. Check frequently to be sure simmering is "gentle." Stir or shake the pan during last 10 minutes of cooking. Set aside.

3. Prepare vegetables.

4. Combine millet and bulgur and toss with your favorite Vinaigrette or Dressing

.

5. Add veggies and toss well.