If you're looking for a way to use our organic millet, this vibrant, nutrient-packed salad from Street Kitchen is the perfect winter warmer. It’s gluten-free, rich in fiber, and brings together the earthy flavors of the Hungarian countryside.
Ingredients you’ll need:
- The Grain: 200g Martin Ringhoffer’s organic millet
- The Roast: Diced pumpkin (sütőtök) and walnuts
- The Sauté: Mushrooms and fresh baby spinach
- The Fresh Crunch: Celery stalks and red onion
- The Finish: Crumbled feta cheese, garlic, and olive oil
How to prepare it:
- Prepare the Millet: Cook the millet in salted water until tender, then drain. This will be the fluffy base of your salad.
- Roast to Perfection: Toss pumpkin cubes with oil and salt, then roast at 200°C for about 10 minutes until golden.
- Pan-Sear the Flavors: Brown the mushrooms in a hot pan, then quickly sauté the spinach with a bit of garlic until just wilted.
- The Final Toss: Combine the warm millet with your roasted and sautéed veggies. Add the crunch of fresh celery, red onion, and toasted walnuts.
- Serve: Top with crumbled feta for a salty kick. It’s delicious served warm or saved for a healthy lunch the next day!