- Calories 238
- Caloriesfromfat 28%
- Fat 7.3g
- Satfat 0.8g
- Monofat 1.7g
- Polyfat 3.9g
- Protein 7.3g
- Carbohydrate 42.1g
- Fiber 5.6g
- Cholesterol 0.0mg
- Iron 4.5mg
- Sodium 587mg
- Calcium 35mg
Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing
Dating back to Biblical times, millet is a tiny, rounded, pale golden (though some strains are red) grain. Although it remains a staple in African and Asian diets, it is less widely consumed in America.
How to Make It
Step 1
To prepare dressing, combine the first 8 ingredients in a small bowl.
Step 2
To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.
Step 3
Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.
Step 4
Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeño in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.
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