Middle Eastern Millet Salad-in-a-Jar Recipe

Name: Middle Eastern Millet Salad-in-a-Jar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup millet, rinsed; Kosher salt; 2 tablespoons olive oil; 1/3 cup Greek yogurt; 1/3 cup hummus; Juice of 1/2 lemon plus the remaining half, quartered; A few dashes of hot sauce; 1 large ripe tomato, finely chopped; 1 small green bell pepper, seeded and finely chopped; 1/2 cup fresh parsley leaves, finely chopped; 1/2 cup pickled beets, diced; 8 stuffed grape leaves, sliced into coins; 2 Kirby cucumbers, diced; 1 tablespoon za'atar spice blend (see Cook's Note); 1/2 cup french-fried onions

Servings: persons

1 cup millet, rinsed
Kosher salt
2 tablespoons olive oil
1/3 cup Greek yogurt
1/3 cup hummus
Juice of 1/2 lemon plus the remaining half, quartered
A few dashes of hot sauce
1 large ripe tomato, finely chopped
1 small green bell pepper, seeded and finely chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup pickled beets, diced
8 stuffed grape leaves, sliced into coins
2 Kirby cucumbers, diced
1 tablespoon za'atar spice blend (see Cook's Note)
1/2 cup french-fried onions

1
Special equipment: Four 16-ounce wide-mouthed glass jars with lids
2
Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan.
3
Add the millet and 1 teaspoon salt.
4
Stir, cover and reduce the heat to medium-low.
5
Cook the millet until it's tender and all the water has been absorbed, about 20 minutes.
6
Remove it from the heat and let sit, covered, for 15 minutes.
7
Add the oil, and fluff the millet with a fork.
8
Serve warm or at room temperature.
9
(The millet can be made up to 2 days ahead and reheated in the microwave.)
10
Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and hot sauce in a small bowl.
11
Make the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
12
Assemble the salad: Using four 16-ounce wide-mouthed glass jars with lids, evenly divide the beets among the jars, then add the following in separate layers: the millet (press it down a little to make room), grape leaves, tomato-pepper salad, cucumbers and yogurt-hummus sauce.
13
Top each with a sprinkling of za'atar.
14
Pack the french-fried onions (about 2 tablespoons per salad) and the lemon wedge in separate small containers for transporting.
15
Just before serving, transfer the jarred ingredients to a large bowl, add the onions and a squeeze of lemon juice and toss.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup millet, rinsed, Kosher salt, 2 tablespoons olive oil, 1/3 cup Greek yogurt, and more.

Yes, Middle Eastern Millet Salad-in-a-Jar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Middle Eastern Millet Salad-in-a-Jar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions