AFRICAN MILLET SALAD WITH CORN AND PEPPERS
Millet is an ancient African staple food, always served soft enough to eat with the fingers. In this recipe from "The New Whole Grains Cookbook", you infuse the grains with spices and aromatics before cooking for maximum flavor, and the sauteing step helps keep the grains separate. The brilliant golden millet can be replaced with quicker-cooking whole wheat couscous or even rice. The cooking time doesn't include chilling time.
Provided by FLKeysJen
Categories Vegan
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a two quart saucepan with tight-fitting lid, heat one tablespoon of the olive oil, then saute the onion over medium heat until very golden and soft. Add the garlic and ginger and cook for a minute, then add the paprika, black pepper, allspice and cayenne and cook for a minute more.
- Wash the millet quickly and drain.
- Add the millet to the pan and stir, coating the grains and cooking until hot to the touch.
- Add the water and salt and bring to a boil, then reduce the heat and cover.
- Simmer on low for 20 minutes before checking for doneness. When all the liquid is absorbed and the grain is tender, cover and take the pan off the heat for 10 minutes to steam.
- Scrape the cooked millet into a bowl and cover, then let cool.
- Whisk the remaining two tablespoons olive oil with the lemon juice and brown sugar in a small bowl.
- Stir the corn, bell pepper, tomato and parsley into the cooled millet mixture, then drizzle the dressing over it and stir to coat.
- Serve topped with the peanuts.
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michael meradith
[email protected]This is my new favorite salad! It's healthy, delicious, and easy to make.
Mitu Akter
[email protected]This salad is a great base for customization. I added some grilled chicken and avocado and it was delicious.
Sachin Nepali
[email protected]I found the millet to be a bit too chewy. I would recommend cooking it for a little less time.
TYSON OP
[email protected]This salad is a bit too tangy for my taste. I would recommend using less vinegar in the dressing.
Akhile Akhile
[email protected]I'm not a big fan of bell peppers, but I still enjoyed this salad. The dressing is really good and ties all the flavors together.
GRACE MAPODISI
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Maher Saba
[email protected]I love the vibrant colors of this salad. It's a feast for the eyes and the taste buds.
Malik Shams
[email protected]This recipe is easy to follow and the results are delicious. I made it for a potluck and it was a hit.
Pascal Kamonga
[email protected]This salad is a great way to use up leftover millet. It's also a healthy and refreshing side dish that's perfect for summer.
Md Alamgir HOSSAIN
[email protected]I'm not a huge fan of millet, but this salad changed my mind. The flavors and textures are so well-balanced that I couldn't get enough. I'll definitely be making this again!
King Young
[email protected]This millet salad is a delightful blend of flavors and textures. The combination of sweet corn, crunchy bell peppers, and nutty millet creates a satisfying and wholesome dish. I especially enjoyed the tangy dressing, which complemented the other ingr