PORTUGUESE MILLET AND GRILLED PEPPER SALAD, O MILHETE E SALADA A
Make and share this Portuguese Millet and Grilled Pepper Salad, O Milhete E Salada A recipe from Food.com.
Provided by Elmotoo
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dry fry the millet in a large frying pan for 3 to 4 minutes until golden and releasing a smoky aroma, then transfer to a saucepan, Add the stock, bring to the boil, cover and simmer gently for about 20 to 25 minutes until the grains are swollen and the stock is absorbed. Transfer to a large bowl.
- Meanwhile, grill the peppers under a high heat for 15 to 20 minutes turning them over as one side chars until charred all over. Put in a bowl, cover and leave until cool enough to handle, Remove the pepper skins, core and seed over a bowl to catch the juice. Slice the pepper flesh into short strips.
- Heat 1 tbsp olive oil in a frying pan. Add the onion, garlic, chilli and mixed spice and fry gently for 5 minutes. Mix in the diced tomatoes and remove from heat.
- Whisk the remaining oil with the balsamic vinegar and reserved pepper juices. Add to the cooked millet with the spiced tomato mixture, pepper strips and basil. Mix well and season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 496.4, Fat 25, SaturatedFat 3.9, Sodium 31.8, Carbohydrate 67.8, Fiber 12.6, Sugar 6.5, Protein 9.1
MIDDLE EASTERN MILLET SALAD-IN-A-JAR
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
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.
PORTUGUESE CHICKPEA AND COD SALAD
A Portuguese lovely, refreshing and very easy salad to put together. I got it from one of my Portuguese cookbooks. Enjoy
Provided by daisygrl64
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- place the cod and egg in a pot of water.
- boil for about 10 minutes.
- remove from pot and let cool.
- in the meantime boil chickpeas in its water for about 20 minutes (drain when done).
- once cod has cooled flake it.
- peel and chop the egg.
- place the cod, chickpeas, egg and onion in a salad bowl.
- mix the dressing ingredients and pour over cod and chickpea.
- Enjoy.
- Better served cold.
Nutrition Facts : Calories 443.3, Fat 20.6, SaturatedFat 3.1, Cholesterol 101.6, Sodium 491.8, Carbohydrate 34.2, Fiber 7, Sugar 2, Protein 29.2
PORTUGUESE POTATO SALAD
Make and share this Portuguese Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h19m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
- Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
- In a large skillet over medium heat; add the olive oil and let it get heated.
- Add the sausages; stir/saute for about 4 minutes or until lightly browned.
- Use a slotted spoon and transfer sausages to a paper-towel lined plate.
- To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
- Whisk in the mustard and anchovy paste until well blended.
- Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
- If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
- Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
- Pour the dressing over the mixture; toss gently until thoroughly coated.
- May serve right away or cover and refrigerate for up to 1 day.
- Bring to room temp before serving.
PORTUGUESE CHICKPEA SALAD
This is a recipe I made for my birthday bash to satisfy some vegetarians. It turned out Fantastically! I got the recipe from Fatfree.com. The person who posted it there got it from "365 Ways to Cook Vegetarian". Since I don't eat raw tomatoes, I made a small tweak to the recipe. My guests never missed the fresh tomatoes.
Provided by Ambrosia for Guen
Categories Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- First you have to roast the garlic. Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes Let stand 10 minutes to cool.
- While garlic is cooling, in serving bowl, mix chickpeas with basil and vinegar. Set aside.
- When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.
Nutrition Facts : Calories 195.2, Fat 2.4, SaturatedFat 0.3, Sodium 826, Carbohydrate 36.7, Fiber 6.8, Sugar 0.1, Protein 8
MILLET WITH BABY SPINACH- SIDE DISH OR WARM SALAD
A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)
Provided by Jubes
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
- Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
- Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
- Serve scattered with the flaked almonds over the top as garnish.
More about "portuguese millet and grilled pepper salad o milhete e salada a recipes"
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
NANAS PORTUGUESE POTATOES RECIPE - FOOD.COM | RECIPE
From pinterest.com
WITH INGREDIENTS,NUTRITIONS,INSTRUCTIONS AND RELATED RECIPES
From recipesforweb.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
POACHED CHICKEN PORTUGUESE RECIPE - FOOD.COM | RECIPE | RECIPES ...
SALADS ARCHIVES - EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
PORTUGUESE MILLET AND GRILLED PEPPER SALAD, O MILHETE E SALADA A
From appetizersone.wordpress.com
HOW TO COOK MILLET…AND A DELICIOUS SALAD RECIPE!
From fountainavenuekitchen.com
PORTUGUESE CHICKPEA SALAD – SALADA DE GRAO DE BICO
From homemadeinterest.com
GRILLED PEPPER SALAD RECIPE - EATINGWELL
From eatingwell.com
10 BEST MILLET SALAD RECIPES - YUMMLY
From yummly.com
PORTUGUESE SALAD - RECIPE GIRL
From recipegirl.com
10 BEST PORTUGUESE SALAD RECIPES - YUMMLY
From yummly.com
SALADA DE PIMENTOS ASSADOS - PORTUGUESE GRILLED PEPPER SALAD
From youtube.com
SALADA DE PIMENTOS ASSADOS - PORTUGUESE GRILLED PEPPER SALAD …
From youtube.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MELON AND FRESH CHEESE SALAD (SALADA DE MELAO COM QUEIJO FRESCO)
From easyportugueserecipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MILLET SALAD WITH TOMATOES AND FETA - LIGHT AND FRESH
From cookthestory.com
KIMMYS CARRY OUT EDMONDSON VILLAGE BEST RECIPES
From recipesforweb.com
MILLET SALAD - THE GREEN FORKS
From thegreenforks.com
PORTUGUESE TARTLETS | RECIPE | RECIPES, TARTLETS, TASTY KITCHEN
PIN ON PORTUGUESE
From pinterest.co.uk
MILLET AND CHICKPEA SALAD - RECIPE - FINECOOKING
From finecooking.com
MILLET IN PORTUGUESE - ENGLISH-PORTUGUESE DICTIONARY | GLOSBE
From glosbe.com
10 BEST PORTUGUESE SALAD RECIPES | YUMMLY
From yummly.co.uk
PORTUGUESE MILLET AND GRILLED PEPPER SALAD, O MILHETE E …
From pinterest.com
CREAMY ZESTY HERBED CHICKEN RECIPE - FOOD.COM | RECIPE
From pinterest.co.uk
SIMPLE TOMATO ONION SALAD RECIPE: STRAIGHT FROM PORTUGAL
From savoringthethyme.com
SALAD FROM CUCUMBERS AND PEPPER IN PORTUGUESE TRANSLATION
From tr-ex.me
MILLET SALAD WITH AVOCADO AND CITRUS - RECIPE - FINECOOKING
From finecooking.com
JASPER WHITE'S PORTUGUESE SALAD - BOSTON CHEFS
From bostonchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love