As the sun began to rise over the horizon, casting a golden hue across my kitchen, I found myself inspired by a bag of millet sitting quietly in my pantry. Its tiny, round grains reminded me of the first time I tasted this ancient grain during a sun-kissed summer picnic with friends. That day, I whipped up a delightful millet salad, bursting with colors and flavors, which instantly became a hit. Today, I wanted to recreate that magic with a twist by pairing the millet with roasted seasonal vegetables, drizzled with a zesty lemon-tahini dressing. This dish not only sings with flavor but is also a feast for the eyes!
Ingredients
1 cup millet
2 cups vegetable broth or water
1 medium zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup tahini
Juice of 1 lemon
1 tablespoon maple syrup (or honey)
Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the diced zucchini, red bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss gently until the vegetables are evenly coated. Spread them out on the prepared baking sheet and roast for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
While the vegetables are roasting, rinse the millet under cold water in a fine-mesh sieve. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed millet, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the millet with a fork.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and a splash of water until smooth and creamy. Adjust the consistency by adding more water if necessary.
To assemble your dish, place a generous serving of millet on each plate, top with the roasted vegetables, and drizzle with the lemon-tahini dressing. Garnish with freshly chopped parsley for a pop of color.
This Golden Millet Delight with Roasted Vegetables is not just a dish; it’s a celebration of flavors and memories. Perfect for gatherings or a simple weeknight dinner, it brings warmth to the table, reminding us that food made with love and creativity can turn any meal into a cherished moment.