My search for gluten-free grains brought me to this african staple that nigerians traditionally make into a porridge but is also available in airy, slightly chewy, ready-to-use cereal known as puffed millet. I soon discovered that there are many flavorful possibilities for this mild-mannered grain. It easily takes on the taste and aroma of other ingredients. I first started to play with it in the summertime; hence the diced tomatoes. The truly scintillating dressing of jalapeño, lime, and cilantro works its magic here.
Ingredients
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 jalapeño chile pepper, seeded and minced (wear plastic gloves when handling)
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped cilantro
- Salt and fresh ground black pepper to taste
- 1 cup puffed millet
How to Make It
- In a large bowl, combine the tomatoes, avocado, jalapeño pepper, lime juice, olive oil, cilantro, and salt and black pepper.
- Add the millet and toss to coat. Serve chilled or at room temperature.