This is one of those excellent dishes you can make, refrigerate, and take for lunch the next day. And eat for dinner the next day. It makes use of the wonder that is Roasted Brussels Sprouts (which I swear are amazing). I couldn't find millet so I subbed in quinoa. No problem there. I really liked this a lot. I would make it again.
PS I know, it has the most pretentious name. That's ok. I forgive it, because it is so yummy.
Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts
Vegetarian Times, October 2012
1 1/4 pounds Brussels sprouts, trimmed and quartered lengthwise
5 tablespoons canola or grapeseed oil, divided
3/4 cup millet
2/3 cup toasted chopped walnuts
2/3 cup chopped dried cranberries
3 tablespoons chopped fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1. Preheat oven to 475. Toss Brussels sprouts with 2 tablespoons oil in large bowl, and season with salt, if desired. Arrange sprouts in single layer in 13 x 9 inch baking dish. Roast 20-24 minutes, or until brown and tender, stirring once. Cool 5 minutes.
2. Meanwhile, heat a large saucepan over medium heat. Add millet, and cook 6 to 8 minutes, or until golden. Add 2 cups water, and bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid is absorbed. Transfer millet to large bowl. Cool 5 minutes. Fold brussels sprouts, walnuts, cranberries, and parsley into millet.
3. Whisk together remaining 3 tablespoons oil, vinegar, syrup, lemon juice, and lemon zest in bowl. Stir into millet mixture, and season with salt, if desired.