Ingredients
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1 1/2 cups millet
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3 cups water
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1/2 tsp salt
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2 large zucchinis
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1/4 cup red wine vinegar
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1 (0.75 oz) pkg fresh chives
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1 1/2 tbsp grainy Dijon mustard
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pinch sugar
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1/4 cup olive oil
Steps
1
In a large saucepan, toast the millet on medium-high 3 min., stirring constantly. Stir in the water and salt. Heat to a boil on high. Reduce heat to low, cover, and cook 15 min., until water is absorbed. Remove from heat and let stand, covered, 8 min.
2
Meanwhile, trim the zucchini and coarsely grate on the largest holes of a box grater. Drain in a colander, pushing out any excess liquid.
3
In a blender, purée the vinegar, chives, mustard, and sugar until smooth. Pulse in the oil just until combined. Season with salt and pepper.
4
Fluff the millet with a fork and toss with vinaigrette and zucchini. Serve immediately or refrigerate up to 2 days, fluffing with fork before serving.
