Toasted Millet Salad Recipe

• 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

1. Heat a medium frying pan over medium heat.
2. When its heated, add millet and toast, stirring frequently, until lightly browned and aromatic, about 7 minutes.
3. Stir in water and 1/2 teaspoon of the salt and bring to a vigorous simmer.
4. Cover, reduce heat to low, and cook until millet is tender, about 20 minutes.
5. Remove from heat and let sit covered for 5 minutes.
6. Evenly spread millet in a single layer on a baking sheet and let cool slightly, at least 5 minutes.
7. Meanwhile, place olive oil, vinegar, orange juice, orange zest, pepper, and remaining 1 teaspoon salt in a large, nonreactive bowl and whisk to combine.
8. Add remaining ingredients and stir to coat.
9. Add cooled millet and stir to thoroughly combine.
10. Let sit at least 10 minutes before serving; serve chilled or at room temperature.

millet, water, kosher salt, olive oil, red wine vinegar, freshly squeezed orange juice, orange zest, freshly ground black pepper, radishes, fresh italian parsley, scallions, black olives, cucumber

Taken from www.chowhound.com/recipes/toasted-millet-salad-27533 (may not work)