Toasted Millet Salad Recipes

TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON

Toasted Millet Salad With Cucumber, Avocado and Lemon image

Cooked millet has a taste and aroma that's subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.

Provided by Yewande Komolafe

Categories dinner, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup millet or other grains, such as barley, farro, brown rice or kasha
Kosher salt
1/4 cup olive oil
1 tablespoon lemon zest plus 1/4 cup juice
1 tablespoon honey
Black pepper
1 pound English or Persian cucumbers, quartered lengthwise into 1/2-inch spears, then cut crosswise into 2-inch pieces
1 packed cup mint leaves
1/4 cup sliced almonds (optional)
1 avocado, pitted and sliced into quarters

Steps:

To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.

TOASTED MILLET TABBOULEH

Toasted Millet Tabbouleh image

Millet is one of the most delicate of grains and can be prepared in three very distinct ways-it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into a creamy porridge. It's a great source of plant protein and is gluten-free. We love using it here as the base for tabbouleh in place of the more traditional bulgur wheat.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup millet
2 cups loosely packed parsley leaves, coarsely chopped
2 Persian cucumbers, finely chopped (do not peel)
1 medium tomato, finely chopped
4 radishes, finely chopped
3 scallions, white and green parts, finely chopped
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.

TOASTED MILLET SALAD

Toasted Millet Salad image

Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine.

Provided by Sharon123

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil, plus
2 tablespoons olive oil
1 cup millet
1/2 lb boneless skinless salmon fillet
1 teaspoon soy sauce, plus
1 tablespoon soy sauce
2 cups snow peas, trimmed
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, grated
1 teaspoon garlic, minced
1/4 teaspoon salt
1/2 cup scallion, finely chopped
1/2 cup red bell pepper, finely chopped

Steps:

In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
Meanwhile, coat salmon with 1 teaspoons of the soy sauce. Heat a large skillet over high heat. When hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. Turn over and cook until the salmon is cooked through, 3-5 minutes longer. Remove from heat. Cool in pan. Break into 1" pieces.
Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry.
In a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbsp of the mixture. Toss millet with the dressing. In a small bowl, toss scallions, pepper, snow peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
Spoon millet salad onto a platter. Top with remaining vegetables. Serve and enjoy!

TOASTED MILLET

Toasted Millet image

A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Provided by Sharon123

Categories Low Protein

Time 40m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 cup millet
3 cups water
salt
fresh ground black pepper
butter

Steps:

Rinse the millet quickly to wash off any dust, then drain, shaking off as much moisture as possible.
Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
Bring 3 cups water to a boil in a 2 or 3 quart saucepan, and add 1/2 teaspoons salt. Stir in millet.
Lower the heat and simmer, covered, for 30 minutes. Turn the millet iinto a bowl, season with pepper, and stir in butter to taste.

Nutrition Facts : Calories 252, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 48.6, Fiber 5.7, Protein 7.3

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Toast millet in a small saucepan over medium heat. Swirl the pan continuously until the millet begins to crackle and become fragrant, around 10 minutes.
Reduce heat to low and add 1 ¼ cups of water and 1/2 teaspoon salt. Cover the mixture and bring to a simmer, cooking for 15 minutes.
Remove from the heat and add 1 tablespoon olive oil and mix with cooked grains. Let mixture sit covered for 10 minutes. Then fluff with a fork and let cool to room temperature.
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