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Puffed Millet, Tomatoes, Jalapeno and Avocado


Franklin Becker and Peter Kaminsky

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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 jalapeno, lime, and cilantro works its magic here.

Serves 4

  • 1 cup diced tomatoes
  • 1 avocado, diced
  • 1 jalapeno 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

In a large bowl, combine the tomatoes, avocado, jalapeno pepper, lime juice, olive oil, cilantro, and salt and black pepper. Add the millet and toss to coat. Serve chilled or at room temperature.
Reprinted from “Good Fat Cooking” by Franklin Becker and Peter Kaminsky. Copyright (c) 2014 by Franklin Becker. By permission of Rodale Books. Available wherever books are sold.

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