Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dating back to Biblical times, millet is a tiny, rounded, pale golden (though some strains are red) grain. Although it remains a staple in African and Asian diets, it is less widely consumed in America. Ingredients:
3 tablespoons rice vinegar |
1 tablespoon cold water |
1 tablespoon low-sodium soy sauce |
1 teaspoon canola oil |
1/2 teaspoon dark sesame oil |
1 teaspoon grated peeled fresh ginger |
1/2 teaspoon salt |
1 garlic clove, minced |
1 cup uncooked millet |
2 cups water |
3 tablespoons chopped walnuts |
1 tablespoon low-sodium soy sauce |
1 cup diced carrot |
1 cup chopped fresh cilantro |
1/2 cup finely chopped red bell pepper |
1/2 cup finely chopped green bell pepper |
1/2 cup thinly sliced green onions |
1 tablespoon finely chopped seeded jalapeño pepper |
Directions:
1. To prepare dressing, combine the first 8 ingredients in a small bowl.
2. To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.
3. Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.
4. Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeño in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.
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