Millet Spring Roll Salad Food

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BLACK BEAN AND MILLET SALAD



Black Bean and Millet Salad image

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

1 cup millet, well rinsed uncooked
2 1/2-3 cups water
2 cups canned low sodium black beans
2 large tomatoes, chopped
1 small red bell pepper, diced
1 medium cucumber, seeds removed and diced
1 medium onion, diced
chopped parsley (optional)
chopped cilantro, to taste (optional)
1/3 cup water
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons fresh garlic, minced
1 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon cumin

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



Millet Spring Roll Salad image

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

DRESSING
1/4 c rice wine vinegar
1/4 c lime juice
2 Tbsp toasted sesame oil
2 tsp sriracha chili sauce
2 tsp soy sauce
1/4 c brown sugar
2 clove garlic, minced
SALAD
1 c hulled millet
4 c water
1 tsp sea salt
1 medium carrot, shredded
1 1/2 c green or napa cabbage, shredded
1 medium red bell pepper, thinly sliced
15 oz baby corn, ½ inch pieces
3 green onions, chopped
1/2 c cilantro, chopped
1/3 c basil, chopped
1/3 c mint, chopped
2 Tbsp sesame seeds

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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