The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Cook millet according to above directions. When done steaming, drizzle on a little more olive oil and allow to cool. I stir it occasionally to help the process go faster.
Meanwhile, dice the veggies and mince the parsley. Toss all of that in a large mixing bowl along with the lemon juice, olive oil, and S&P. Go easy on the salt for now.
Once the millet is mostly cooled, add it to the marinating veggies. Toss to combine. If it’s too dry, add a little more oil. Taste and adjust for S&P.
That’s it! This makes a great side dish and will keep in the fridge for several days. I usually like to make this at least an hour before serving so the flavors can meld. Bring to room temperature for serving to bring out the flavors.
For a nuttier flavor to your millet, toast your grains in a dry pan over medium heat just til you can start to smell it. Pour that into a fine mesh sieve and rinse with cold water. Drain well and cook as directed.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.