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.
MILLET SPRING ROLL SALAD
Recipe courtesy of Bob's Red Mill. Really looking forward to this one.
Provided by Rebecca Rogers
Categories Other Salads
Time 1h35m
Number Of Ingredients 21
Steps:
- 1. Bring water and salt to a boil. Rinse millet and add to boiling water. Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.
- 2. Meanwhile, combine the dressing ingredients and mix well. Set aside.
- 3. Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.
- 4. Add dressing and toss well. Chill at least 1 hour or overnight.
- 5. Add the green onions and herbs and mix well.
- 6. Garnish with sesame seeds.
- 7. Serve chilled or at room temperature.
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- 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.
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- While the veggies are steamed, cook the millet and let it cool down. You can use the leftover millet also.
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- Bring 2 cups water in medium pot. Add the 1 cup millet; cover, reduce heat to medium-low and simmer until all water is absorbed, about 20 minutes.
- While the millet is cooking, make the peanut dressing. In a bowl, add the peanut butter, coconut aminos, vinegar, sesame oil, ginger, and lime juice. Whisk until combined; if the mixture is too thick, add a touch of water to loosen up the sauce. You are looking for a dressing that is pourable. I usually add 1 tablespoon.
- In a large mixing bowl, add the cooled millet, cabbage, carrots, cilantro, and green onions. Toss the salad. Pour in the peanut sauce, and toss again.
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