In honor of Gluten Free Day August 27 Market, guest Chef Nick Nelson from The Wedge Community Co-op‘s catering team prepared Toasted Millet Salad with Cilantro-Lime Dressing for the Mill City Cooks demo.
Most, if not all, of the ingredients in this dish can be found at the Market, thanks to the supplemental items you can pick up at Wedge's Pop-Up Market. It's located right next to the Mill City Cooks demo area. In addition to grains like millet, quinoa and farro, you can pick up limes, lemons, avocados, spices, etc. Very handy!
Nick passed around samples of millet so people who might not be familiar with it could see it up close.
First, the millet is toasted in a dry pan to enhance the flavor. Then red onions and garlic are browned in oil, and to them are added the toasted millet, stock, water and salt. This simmers for about 20 minutes until all the liquid is absorbed.
As the millet cooked, Nick prepared a dressing of chopped cilantro, olive oil, lime juice, honey, cumin, crushed red pepper and black pepper.
When the millet was ready, he combined it with diced red pepper and avocados, black beans and the dressing. The salad was finished with a sprinkle of queso fresco (feta could be substituted).
Nick displayed the finished product on a dish from art vendor Anna Metcalfe Ceramics.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos!