Today, the recipe is quite complete. This Autumn salad is made up of millet, butternut squash, parsley and pecan nuts… Millet is a delicious, energetic and balanced cereal you can use for many different types of salads, depending on which season you are…. Thisis its automnal version.
- Preparation time : 10 minutes
- Cooking time : 25 minutes
- 200 g butternut squash
- 250 g millet
- 500 ml salted water
- 1 big handful of pecan nuts (as you wish)
- 1 bunch of parsley
- 2 tablespoons rice vinegar
- 3 tablespoons olive oil
Start cooking millet. In a pan, heat slowly the cereals and stir it with your fingers until it’s warm. In the meantime, boil some salted water. Add the water to the warm millet and let boil slowly for about 25 minutes (without stirring) until the water is completely absorbed.
While the millet is cooking, peel the butternut squash and cut it into small dices. Cook them in a small pan with a tablespoon of olive oil for about 10 minutes (till the butternut is soft). Keep it.
When the millet is ready, pour it in a big salad bowl and add the oil and the rice vinegar. Stir well. Add the parsley. When the salad has cooled down, add the butternut dices and the pecan nuts.
You can store your salad several days in your fridge.
Enjoy and have a wonderful Sunday!
See you on Tuesday for a special ‘night in’… 😉