As we sat and chatted, my friend remarked that she is working on going completely vegetarian. I was surprised by the comment. Not because she is a meat-and-potatoes kind of girl, but because she isn't. I figured she was close enough to vegetarian that she wouldn't be making a shift to completely vegetarian. But of course, I was completely supportive.
And she mentioned that she found a new blog that had some really good recipes that she was trying and loving. Of course I had to check it out. Emily Malone is a vegetarian chef who writes Daily Garnish and focuses on recipes and healthy living.
I surfed through the site for a little while and came across this post for Roasted Tomato Millet Salad. It sounded perfect, so I made it myself.
My changes:
1. No sugar. Obviously, I don't know what sugar would have added to the dish, but I didn't need it.
2. I didn't roast the tomatoes! I know, it's in the title. But it is 105 degrees here (and based on the news... it's probably 105 where you are). And I have a programmable thermostat that the electric company can override if there is too much power being used... and they chose to override my thermostat the day that I was making this dish. I'm sure that roasting the tomatoes would add delicious flavor to this dish, but I thought it was good anyway. And I added a few sundried tomatoes to substitute for the roasted flavor.
3. I soaked the millet. This is another change that my nutritionist advised. Soaking grains makes them more digestible. I soak the grain in a bowl of water with a tablespoon of lemon juice (apple cider vinegar will work too) for at least eight hours. Then I cook the grain in my rice cooker. I discovered (after a bit of trial-and-error) that if I measure two cups of grain, I just need to fill the rice cooker to the two cups water mark. The grain expands with soaking, but doesn't need extra water.
My verdict:
Delicious. I will definitely make this again. It also would be very good served over greens (lettuce, spinach, etc).
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