Toasted Millet Salad Recipes
TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON
Cooked millet has a taste and aroma that's subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
- Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
- While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
- Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.
TOASTED MILLET TABBOULEH
Millet is one of the most delicate of grains and can be prepared in three very distinct ways-it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into a creamy porridge. It's a great source of plant protein and is gluten-free. We love using it here as the base for tabbouleh in place of the more traditional bulgur wheat.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
- Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.
TOASTED MILLET
A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Low Protein
Time 40m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Rinse the millet quickly to wash off any dust, then drain, shaking off as much moisture as possible.
- Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
- Bring 3 cups water to a boil in a 2 or 3 quart saucepan, and add 1/2 teaspoons salt. Stir in millet.
- Lower the heat and simmer, covered, for 30 minutes. Turn the millet iinto a bowl, season with pepper, and stir in butter to taste.
Nutrition Facts : Calories 252, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 48.6, Fiber 5.7, Protein 7.3
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- Toast millet in a small saucepan over medium heat. Swirl the pan continuously until the millet begins to crackle and become fragrant, around 10 minutes.
- Reduce heat to low and add 1 ¼ cups of water and 1/2 teaspoon salt. Cover the mixture and bring to a simmer, cooking for 15 minutes.
- Remove from the heat and add 1 tablespoon olive oil and mix with cooked grains. Let mixture sit covered for 10 minutes. Then fluff with a fork and let cool to room temperature.
- Make the vinaigrette while cooking the millet. First combine lemon zest, lemon juice and honey in a small bowl. Whisk until well combined. Add 3 tablespoons of olive oil and whisk again. Season with salt and pepper.
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