Millet Salad

Millet is a non-glutinous grain that I haven't cooked in a long while.  Granted, its not like the Babe will even eat it.  However, my pantry is overflowing with pasta and other grains, so time to use what I've got. 

Millet is a small grain that becomes sticky like rice or can be made into cereal.  It has a slightly nutty flavor, and has some protein in it, not quite as much as quinoa.  Yesterday I made a new side dish with it that could also be made into a main dish if you add a protein to it (like chicken, chickpeas, whatever).  I suggest making the millet and the green beans in advance since it takes a long time for millet to cool. 

And as for the Babe, when she saw me taste test it, she immediately said she liked it and wanted to try some too.  I gave her a pinch of it.  She immediately turned up her nose and began spitting, requesting water.  Well, guess the positive side is she at least tried it.

Millet Salad
1 Cup uncooked millet
Green beans (cooked comes to about 1+ cup)
Grape tomatoes (about 12 cut in half)
1 Tbsp Dijon Mustard
2 Tbsp White Wine Vinegar
1 tsp salt
1 tsp dried thyme
1/3 cup olive or vegetable oil
zest of 1 lemon (optional)

1. Cook millet according to package directions.  Generally, rinse 1 cup in cold water, add to 3 cups cold water.  Bring water to a boil, lower heat and cover. Cook for 30 minutes.  Then remove from pan and cool.
2. Wash and prepare green beans, cut into 1- 1 1/2 inch pieces, cook.
3. Combine mustard, vinegar, salt and thyme.  If using lemon zest, add now.  Then stream in oil while whisking or rapidly stirring with a fork.  Continue to whisk/stir together until fully blended.
4. Combine cooled millet, green beans and tomatoes.  Then add dressing and serve. 
* The millet will absorb a lot of the dressing.  You may want to make extra dressing if its too mild.