Millet, Buckwheat, Bulgur and Shrimp Salad

[Olga Drozd]

Millet, Buckwheat, Bulgur and Shrimp Salad

Millet and kasha give a chewier texture and more substantial bite to this refreshing salad, while shrimp pumps up the protein.  If you don't have kasha and millet on hand, just double the bulgur and increase the water to three cups.

1/4 cup millet
1/4 cup roasted whole buckwheat groats (known as kasha on the package)
1/2 cup fine bulgur
Water

1/2 cup coarsely chopped mint leaves
4 green onions, chopped
1 bunch parsley, finely chopped (about 1 cup)
1 medium tomato, diced
8 ounces large precooked shrimp, thawed from frozen

Juice of 2 lemons (about 5 Tablespoons)
2 teaspoons lemon zest
3 Tablespoons low sodium chicken broth
2 Tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

Heat millet in a nonstick saucepan over medium high heat until it begins to brown and pop, about 5 to 10 minutes.  Then add 1/2 cup plus 2 Tablespoons water and bring to a simmer, covered.  Simmer for 8 minutes.  Set aside.

In another pot, bring 1/2 cup water to boil over high heat.  Add kasha, lower heat to medium, cover and cook for 10 minutes, until kasha becomes soft and more than doubles in size.  Set aside.

While millet and kasha are cooking, soak bulgur in 1 1/2 cups warm water for 10 minutes in a separate bowl.  Drain.

In a large bowl, blend all three grains together.  Add mint, onions, parsley and tomato, and gently mix.  Cut each shrimp in 1/2 and mix into grain mixture.

In a separate bowl, whisk together lemon juice, zest, broth, oil and salt.  Pour over grain mixture; toss and serve.  Serves 6.  Makes 6 cups.

NOTE: Bulgur is typically found in three grades; fine, medium and coarse, depending on how it's cut.  The fine grain is best for salads and can be eaten uncooked if soaked first.  Medium and coarse grains, often used in pilafs and stews, do not need to be soaked but must be cooked.