Asian Millet Salad

Ingredients

  • 1/2 cup uncooked Bob’s Red Mill millet
  • 1 small head cabbage, sliced into ribbons
  • 1 medium zucchini, cut into bite size pieces
  • 8 oz package cremini mushrooms
  • 1 head broccoli, cut into pieces (about 2.5 cups)
  • 1/3 green pepper, cut into bite size pieces
  • 1 corn on the cob, corn cut off (or 1/2 cup frozen corn)
  • 1/2 poblano pepper, diced
  • 1/2 a jicama , cut into bite sized pieces
  • Clove garlic
  • 2 tsp fresh grated ginger
  • 1/2 cup toasted sunflower seeds

Cook millet as directed on package. Sautee veggies in garlic, ginger and cooking spray or olive oil until tender.

Dressing

  • 1/3 cup rice wine vinegar
  • 3 tbsp tamari or soy sauce
  • 2 tbsp lemon juice (half a lemon)
  • 1/2 tsp fish sauce
  • 1 tbsp honey
  • S+P

Shake or whisk together dressing and pour over millet. Combine millet and veggies. Toss with toasted sunflower seeds.

Makes about 12 cups . About 110 kcal, 6 grams fiber and 4.5 grams protein per 1 cup serving.

It was delicious – but unfortunately not very pretty:

{ 7 comments… read them below or add one }

1 yello September 5, 2009 at 6:26 pm

Maybe a red pepper instead of green would make it prettier.

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2 Wendy October 11, 2009 at 2:17 pm

Try some red cabbage (aka the purple one) for colour. It is very nice in salads. And a yellow or orange pepper for contrast.

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3 Mike Gorman June 10, 2010 at 3:12 pm

Great to find a good millet recipe.
I recently rediscovered it… used it for a smoked fish risotto and remembered how good it was.
This looks delicious.
Great blog :)

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4 Morgan April 5, 2011 at 12:05 pm

I got millet from a bulk bin so there are no directions! What does the package say on how to cook? I’ve seen very different instructions online, from boiling and draining excess water to cooking like quinoa (but proper water ratios werent specified). Help! Thanks, Kath.

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5 KathEats April 5, 2011 at 12:51 pm

I do 2:1 water to grains. Bring to boil and then simmer on low till it’s done

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6 annie brown August 21, 2012 at 7:01 pm

I’ve been experimenting with millet ever since a visit to Senegal where we ate it for breakfast. Love the sound of this recipe, and will definitely try it this week. Thanks!

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7 Roger March 24, 2013 at 5:51 pm

I have never cooked with millet before but after reading this post I will certainly be giving it a try. It sounds absolutely delicious.

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