Millet Spring Roll Salad Recipes

MIDDLE EASTERN MILLET SALAD-IN-A-JAR

Middle Eastern Millet Salad-in-a-Jar image

Layer your lunch with this vegetarian and gluten-free meal-in-a-jar. We love the versatility of millet - it can be porridge, popped or fluffy (as it is in this recipe). To save time, cook batches of millet, let cool, then store in freezer bags for up to 1 month.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings (about 1 cup millet each)

Number Of Ingredients 15

Ingredients

1 cup millet, rinsed
Kosher salt
2 tablespoons olive oil
1/3 cup Greek yogurt
1/3 cup hummus
Juice of 1/2 lemon plus the remaining half, quartered
A few dashes of hot sauce
1 large ripe tomato, finely chopped
1 small green bell pepper, seeded and finely chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup pickled beets, diced
8 stuffed grape leaves, sliced into coins
2 Kirby cucumbers, diced
1 tablespoon za'atar spice blend (see Cook's Note)
1/2 cup french-fried onions

Steps:

Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan. Add the millet and 1 teaspoon salt. Stir, cover and reduce the heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove it from the heat and let sit, covered, for 15 minutes. Add the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made up to 2 days ahead and reheated in the microwave.)
Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and hot sauce in a small bowl.
Make the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
Assemble the salad: Using four 16-ounce wide-mouthed glass jars with lids, evenly divide the beets among the jars, then add the following in separate layers: the millet (press it down a little to make room), grape leaves, tomato-pepper salad, cucumbers and yogurt-hummus sauce. Top each with a sprinkling of za'atar. Pack the french-fried onions (about 2 tablespoons per salad) and the lemon wedge in separate small containers for transporting.
Just before serving, transfer the jarred ingredients to a large bowl, add the onions and a squeeze of lemon juice and toss.

SPRING ROLL SALAD WITH PEANUT DRESSING

Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

BEEF ROLLS WITH SPRING SALAD

Beef Rolls with Spring Salad image

This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 20m

Number Of Ingredients 7

Ingredients

3/4 pound braciola beef (thinly sliced top round), cut into 4 equal pieces
Coarse salt and ground pepper
2 ounces pepper Jack cheese, thinly sliced
1 cup Onion-Pepper Mixture for Beef Rolls
2 teaspoons extra-virgin olive oil
7 ounces spring lettuce mix
1 1/2 teaspoons sherry vinegar

Steps:

Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.
Place a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.
Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.

Nutrition Facts : Calories 227 g, Fat 11 g, Fiber 2 g, Protein 25 g

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