Toasted Millet Salad Food
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
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
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.
GREEK MILLET SALAD
The millets are a group of small seed species of cereal crop or grains,widely grown around the world for food and fodder. They are small-seeded grasses grown in difficult production environments. It was millets, rather than rice, that formed important parts of prehistoric diet in Chinese Neolithic and Korean. It can be purchased in a health food store
Provided by Marlitt
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the millet in the vegetable broth and simmer for about 20 minutes.
- Take pot off the heat pot a lid on and let cool.
- Slice or dice the vegetables (cucumber, tomatoe, and peppers)and put into a salad bowl.
- Carefully fold in the cooled millet.
- Crumble the feta cheese over top.
- Whisk the remaining ingredients for the dressing and pour over the salad.
Nutrition Facts : Calories 237.1, Fat 15.4, SaturatedFat 4.6, Cholesterol 17.8, Sodium 825.2, Carbohydrate 20, Fiber 3.2, Sugar 4.6, Protein 6
TOASTED MILLET AND CONFETTI VEGETABLE SALAD WITH SESAME AND SOY
Modified from Cooking Light, June 2007. I really, really *want* to like millet-it's a healthy whole grain, after all... but I've struggled to find a recipe I really like, and that my husband likes. This recipe is flavorful, relatively easy to make, and has vegetables for color, flavor, and additional nutritional value. It makes great leftovers, too. The original recipe calls for toasted walnuts, but my husband doesn't like them, so we opted for toasted sesame seed instead.
Provided by Podkayne
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the dressing, whisk together vinegar, 1 Tbsp water, 1 Tbsp soy sauce, the oils, ginger, salt and garlic.
- Toast the millet for 5 minutes in a sauce pan. Add 2 c water, bring to a boil, cover, and simmer 20 minutes. Remove from heat, add the chopped carrots, and let sit 10 minutes, then fluff with a fork.
- Toast the sesame seeds either in a small pan on the stove or in a toaster oven.
- To the millet and carrots, add the cilantro, peppers, onions, and jalapenos, and toss with dressing.
- Top each serving with a sprinkle of sesame seeds.
Nutrition Facts : Calories 272, Fat 7.4, SaturatedFat 1, Sodium 571.7, Carbohydrate 44.4, Fiber 7, Sugar 3, Protein 8.2
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.
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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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