Ingredients
1. How to Cook Millet:
● Bring 2 cups water to a boil in a medium saucepan.
● Reduce heat to low, cover, and simmer for 15-20 minutes, or until millet is cooked and water is absorbed.
● Fluff millet with a fork and set aside to cool to room temperature.
Infuse Saffron:
Steep saffron threads in 1/4 cup boiling water for about 10 minutes in a small basin to absorb the flavor and color.
2. Prepare the vegetables:
● In a large salad dish, add the cooled millet, pomegranate arils, cucumber, cherry tomatoes, red onion, mint, and parsley.
3. Make the Dressing:
● In a small mixing bowl, combine the olive oil, red wine vinegar, honey, Dijon mustard, and saffron-infused water. Season with salt and pepper to taste.
4. Prepare the dressing:
● In a small bowl, combine the olive oil, red wine vinegar, honey, Dijon mustard, and saffron-infused water. Season with salt and pepper, to taste.
5. Mix and toss:
● Pour the dressing over the salad ingredients in the large mixing bowl.
Gently toss everything together until well combined, making sure the dressing coats all the ingredients evenly.
6. Chill and Serve:
● Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.
● Serve chilled, garnished with extra fresh mint or parsley if desired.