ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing

Yield 4 servings (serving size: 1 3/4 cups salad and 2 teaspoons nuts)
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.

Ingredients

  • Dressing:
  • 3 tablespoons rice vinegar
  • 1 tablespoon cold water
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon canola oil
  • 1/2 teaspoon dark sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • Salad:
  • 1 cup uncooked millet
  • 2 cups water
  • 3 tablespoons chopped walnuts
  • 1 tablespoon low-sodium soy sauce
  • 1 cup diced carrot
  • 1 cup chopped fresh cilantro
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon finely chopped seeded jalapeño pepper

Nutrition Information

  • calories 238
  • caloriesfromfat 28 %
  • fat 7.3 g
  • satfat 0.8 g
  • monofat 1.7 g
  • polyfat 3.9 g
  • protein 7.3 g
  • carbohydrate 42.1 g
  • fiber 5.6 g
  • cholesterol 0.0 mg
  • iron 4.5 mg
  • sodium 587 mg
  • calcium 35 mg

How to Make It

  1. To prepare dressing, combine the first 8 ingredients in a small bowl.

  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.

  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.

  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.