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Millet salad made with roasted Brussels Sprout, dried cranberries and walnuts. It is hearty, filling and delicious. It is great to serve as part of holiday buffet.


34 serving

Total time

50 minutes




  • 2 cups (1.25l) fish stock (Brussels Sprouts, trimmed and quartered lengthwise)
  • 5 tbsps (1.25l) fish stock (Oil, divided)
  • (1.25l) fish stock
  • ⅔ cup walnuts (, toasted and chopped)
  • ⅔ cup cranberries (Dried)
  • 3 tbsps parsley (, chopped)
  • 2 tbsps balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • (1.25l) fish stock (, grated)


  1. Preheat oven to 475°F. Toss Brussels sprouts with 2tbsp oil, salt and pepper in a large bowl. Arrange them in a single layer on a baking sheet and bake for 20~24 minutes, or until brown and tender, stirring once in the middle. Cool for 5 minutes.
  2. In a large saucepan, toast the millets on medium heat for 3~4 minutes or until golden.
  3. Add 2cups of water, bring to a boil reduce heat, cover and cook for about 20 minutes or until all the water is absorbed and millet is tender. Transfer to a large bowl and cool for 5 minutes.
  4. Stir in Brussels sprouts, walnuts, cranberries and parsley into millet.
  5. In a small bowl, whisk together the remaining 3tbsp oil, vinegar, maple syrup, lemon juice and lemon zest in a bowl. Stir into millet mixture and season with salt and pepper. Serve warm!!

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