Balsamic Wild Blueberry Millet and Corn Summer Salad
1/2 cup Wild Blueberries, thawed
2 tablespoons balsamic glaze
1 tablespoon olive oil
1 cup uncooked millet
1/2 cup fresh corn kernels
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
1 medium heirloom tomato
few fresh sage leaves
- Preheat oven to 350F. Toss Wild Blueberries, balsamic glaze, and olive oil together. Roast for 15 minutes and let cool.
- Cook millet by boiling 2 cups of water. Add uncooked millet and let water evaporate (over medium high heat). Once all the water has evaporated, turn the heat down to low, cover the pot, and let cook for about 20 minutes until tender.
- Once the millet is cooked, toss in a large bowl with balsamic roasted Wild Blueberries, corn kernels, salt, and pepper. Season to taste.
- Serve alongside a fresh salad of tomatoes and sage.
Wild Blue is Good for You!