Asian Millet Salad Food

SIMPLE MILLET PORRIDGE (小米粥)

Steps:

• Rinse millet a few times with tap water and drain.
• Add water to a medium-sized pot and bring to a boil.
• Slowly add millet to the pot.
• Continue cooking until the water returns to a boil. Turn to low heat. Use a ladle to skim the foam from the surface, so the porridge won't spill during cooking.
• Cook while keeping the porridge boiling, but not too fiercely, for 30 minutes. Stir the porridge several times after 20 minutes, so the millet won't stick to the bottom of the pot.
• If you want a thicker porridge, keep cooking after 30 minutes are up, and stir the porridge constantly as it thickens, about 10 minutes.
• The porridge is ready when the millet is tender but still keeps its shape.

ASIAN MILLET SALAD (MY WAY)

Steps:

• In a large nonstick skillet, heat the oil over medium-high heat until hot. Add the tofu, stirring occasionally, and cook until all sides are golden-brown. You may need to lower the heat if it gets too hot. Meanwhile in a small bowl, whisk together all the dressing ingredients until well blended. In a large mixing bowl, combine the millet, cooked tofu, bell peppers, peas, water chestnuts, and scallion. Pour over the salad and toss to combine. Let salad chill for a while in the refrigerator or overnight. Top with more scallions if needed and serve.

ASIAN MILLET SALAD

Steps:

• Cook millet in large nonstick skillet on medium-high heat 5 to 6 min. or until golden brown, stirring frequently. Spoon into bowl.
• Bring water to boil in same skillet. Add millet; stir. Simmer on medium-low heat 20 min. or until millet is tender. Drain. Let stand 10 min.
• Meanwhile, mix dressing, lime juice and ginger until blended.
• Toss spinach with millet and remaining ingredients in large bowl. Add dressing mixture; mix lightly.

AMAZING ASIAN MILLET SALAD

Steps:

• In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion. In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar. Pour over the salad and toss to combine. Let salad chill for a while to let the flavors blend before serving allowing the tofu to absorb the flavors of the dressing. Top with scallions and serve.

WEIGHT WATCHERS ASIAN MILLET SALAD

Steps:

• In a medium saucepan, bring broth to a boil. Add millet and simmer 15 minutes. Remove pan from heat, cover and let sit 10 minutes.
• In a large mixing bowl, thoroughly combine snow peas, water chestnuts, bamboo shoots, scallions and carrots. Fluff cooked millet with a fork and then add it to vegetable mixture.
• In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.
• Pour dressing over millet mixture and stir until well combined. Chill at least 2 hours and for the best taste, eat the same day. Yields about 3/4 cup per serving.