Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Millet is a popular grain in Asia and Africa. Pan roasting brings out its nutty character. This is a great make-ahead recipe since the millet will continue to absorb flavor as it sits. If you make this salad a day ahead, stir in the avocado just before serving.

Recipe by Cooking Light July 2002

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes. Remove millet mixture from pan, and cool to room temperature.

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  • Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeño). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.

Nutrition Facts

242 calories; calories from fat 26%; fat 6.9g; saturated fat 1.1g; mono fat 3.6g; poly fat 1.1g; protein 7.2g; carbohydrates 45.7g; fiber 7.1g; cholesterol 0mg; iron 3mg; sodium 316mg; calcium 20mg.
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