Hot Millet Salad Recipes
AFRICAN MILLET SALAD WITH CORN AND PEPPERS
Millet is an ancient African staple food, always served soft enough to eat with the fingers. In this recipe from "The New Whole Grains Cookbook", you infuse the grains with spices and aromatics before cooking for maximum flavor, and the sauteing step helps keep the grains separate. The brilliant golden millet can be replaced with quicker-cooking whole wheat couscous or even rice. The cooking time doesn't include chilling time.
Provided by FLKeysJen
Categories Vegan
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a two quart saucepan with tight-fitting lid, heat one tablespoon of the olive oil, then saute the onion over medium heat until very golden and soft. Add the garlic and ginger and cook for a minute, then add the paprika, black pepper, allspice and cayenne and cook for a minute more.
- Wash the millet quickly and drain.
- Add the millet to the pan and stir, coating the grains and cooking until hot to the touch.
- Add the water and salt and bring to a boil, then reduce the heat and cover.
- Simmer on low for 20 minutes before checking for doneness. When all the liquid is absorbed and the grain is tender, cover and take the pan off the heat for 10 minutes to steam.
- Scrape the cooked millet into a bowl and cover, then let cool.
- Whisk the remaining two tablespoons olive oil with the lemon juice and brown sugar in a small bowl.
- Stir the corn, bell pepper, tomato and parsley into the cooled millet mixture, then drizzle the dressing over it and stir to coat.
- Serve topped with the peanuts.
BLACK BEAN AND MILLET SALAD
Millet a wonderful grain,that most think of as bird food. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. Millet is mildly sweet, nut-like flavor and contains many beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is high in the minerals iron, magnesium, phosphorous, and potassium. So eat your millet! The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.
Provided by Rita1652
Categories Salad Dressings
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
- In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
- Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
- Cover and refrigerate until the salad is well chilled.
- Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.
HOT MILLET SALAD
A fresh way to enjoy millet, which is very good for you, inexpensive and easy to cook. This recipe contains many different textures, which helps avoid that heavy, "healthy-tasting" kind of grains dish vegetarians know so well . . .
Provided by Elise and family
Categories Grains
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Fry onion and garlic in oil until tender. Add millet. Cook three minutes, stirring well. Add two cups of water, bring to a boil, then lower heat to medium-low and cook, covered, for 25 minutes (until tender).
- While millet cooks, chop other ingredients.
- When millet is finished cooking, turn off heat and add chopped ingredients to the pot. Stir well.
- Serve on two big plates and sqeeze lemon juice liberally on top. Enjoy!
Nutrition Facts : Calories 557.4, Fat 18, SaturatedFat 2.2, Sodium 65.5, Carbohydrate 85.8, Fiber 12.8, Sugar 6, Protein 15.7
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SPICY MILLET SALAD - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
5/5 (1)Estimated Reading Time 3 minsCategory Gluten Free, VeganTotal Time 15 mins
- Rinse millet under running water. Add millet with 2 cups cold water to a mediums sized stockpot. Bring to a boil over high heat and continue to boil for 5 minutes. Remove from heat and cover stockpot and let steam for 10 minutes. After 10 minutes add millet to a large mixing bowl and fluff with a fork.
- Allow millet to cool for 5 and then add sambal oelek, olive oil, tomato paste and lemon juice. Mix well with a fork or gently with a spoon until all of the millet is covered in sauce.
EASY SUMMER MILLET SALAD - HEALTHY WORLD CUISINE
From hwcmagazine.com
Ratings 4Category SidesCuisine Middle EasternTotal Time 40 mins
- Toast millet in a dry pan over medium low heat until slightly golden and toasty. Add vegetable broth or water and cover and cook over a simmer for about 20 minutes or until aldente. Leave set for 10 minutes off the heat with the lid on. Allow to cool. (If in a rush, put in a bowl and in the freezer for about 5 minutes.)
- Add chopped tomatoes, cucumbers, olive oil, lemon juice, Za'atar, parsley and salt and pepper to taste. Toss until well combined. Enjoy!
SUMMER MILLET SALAD - PUREWOW
From purewow.com
Estimated Reading Time 2 mins
- In a medium saucepan, combine the millet with the water or broth. Bring to a simmer over medium heat. Cover the pot and reduce the heat to low.
- Simmer until the liquid is absorbed and the millet is fluffy, 12 to 15 minutes. Drain the millet in a strainer and cool to room temperature.
- In a large bowl, toss the cooled millet with the scallions, tomatoes, cheese, parsley and lemon zest.
- Pour the lemon juice and olive oil over the mixture and toss to coat. Season with salt and pepper to taste. Reserve in an airtight container in the refrigerator until ready to serve (it will keep for up to five days).
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