Millet Salad

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* Exported from MasterCook *

 

Millet Salad

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 101

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup raw millet

1/4 teaspoon salt

1 cup snow peas -- trimmed

and halved crosswise

2 medium carrots -- thinly sliced

1 cup diced yellow summer squash

1 green or red bell pepper -- cut julienne

1/2 cup sliced radishes

2 tablespoons minced fresh dill -- up to 3

2 scallions -- minced

1/3 cup Garlic Vinaigrette

(see separate recipe)

2 tablespoons reduced-fat or soy mayonnaise

2 tablespoons grated fresh Parmesan cheese -- optional

freshly ground pepper

1 cup halved cherry tomatoes -- heaping cup

1/4 cup toasted sunflower seeds -- optional

curly parsley and halved cherry tomatoes -- for

garnish

 

6 to 8 servings

 

I had this unusual salad at an outdoor party at the home of a friend; not

only did I love it, but I was impressed with the enthusiasm with which

other guests ate it. Bland but nutritious millet, after all, is not a

grain that normally causes excitement. My friend suggests that other

vegetables can be substituted for the ones given here, but that fresh dill

and a strong dressing are musts.

 

Spray a nonstick skillet lightly with cooking oil spray. Add the millet

and toast over medium heat, stirring frequently, for 5 to 7 minutes, or

until the grain smells nutty. Pour in 2 1/2 cups of water and stir in the

salt. Bring to a boil, then cover and simmer over low heat until the water

is absorbed, about 40 minutes. Remove from the heat, fluff with a fork,

and let cool.

 

Steam the snow peas very briefly, just until bright green, then rinse with

cool water and drain.

 

Combine the cooled millet with the snow peas in a large mixing bowl along

with the remaining ingredients except the last 3. Toss gently but

thoroughly and let the salad stand, covered, for 1 to 2 hours before

serving. Just before serving, stir in the cherry tomatoes and

seeds. Transfer to a serving bowl and garnish the edge, alternating halved

cherry tomatoes with sprigs of curly parsley.

 

Calories: 214, Carbohydrate: 29 g, Total fat: 9 g, Protein: 4 g,

Cholesterol: 0 g, Sodium: 136 mg

 

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