Asian Millet Salad My Way Recipes

ASIAN MILLET SALAD

Asian millet salad image

We decided to shake things up a bit and use millet, instead of rice, in this tangy, Asian-influenced salad. Millet is a gluten-free ancient seed that cooks quickly and is perfect for salads. We love its sweet and mild flavor. Keep a bag handy whenever you want a fun, healthy substitute for rice. If you can't find millet at your grocery store, look for it at a natural supermarket or health food store, or even online. It nicely complements the snow peas, water chestnuts, bamboo shoots, scallions, and carrots in this salad. A simple dressing of rice vinegar, soy sauce, sugar, pepper, and peanut oil helps to tie everything together.

Categories Dinner

Time 35m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2.5 cup(s) Vegetable broth
1 cup(s) Uncooked millet
1 cup(s) Snow peas chopped
5 oz Canned water chestnut(s) drained, sliced
14 oz Canned bamboo shoots
4 medium Uncooked scallion(s) chopped
1 cup(s) Uncooked carrot(s) grated
0.25 cup(s) Rice vinegar
3 Tbsp Soy sauce
2 tsp Sugar
0.75 tsp Black pepper
0.25 cup(s) Peanut oil

Steps:

In a medium saucepan, bring broth to a boil. Add millet and simmer 15 minutes. Remove pan from heat, cover and let sit 10 minutes.
In a large mixing bowl, thoroughly combine snow peas, water chestnuts, bamboo shoots, scallions and carrots. Fluff cooked millet with a fork and then add it to vegetable mixture.
In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.
Pour dressing over millet mixture and stir until well combined. Chill at least 2 hours and for the best taste, eat the same day. Yields about 3/4 cup per serving.

Nutrition Facts : Calories 170 kcal

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