Best 4 African Millet Salad With Corn And Peppers Recipes
Millet, a nutritious and ancient grain native to Africa, forms the base of this vibrant and flavorsome salad. It's a delicious and healthy dish that combines the goodness of millet with a variety of colorful vegetables, including corn and peppers, creating a meal packed with flavor, texture, and essential nutrients.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CREAMY CORN AND MILLET
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.
CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY
Provided by Mark Restey
Categories Mushroom Onion Vegetarian High Fiber Curry Corn Winter Healthy Gourmet Pennsylvania
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
- In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
- In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.
MEDITERRANEAN CORN SALAD
A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.
Provided by januarybride
Categories Corn
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together corn, beans, peppers, feta, and onion.
- Mix oil, vinegar and garlic, then pour over the corn mixture.
- Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
- Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.
Tips:
- For a flavorful salad, use fresh, ripe vegetables.
- If you don't have cooked millet, you can cook it according to the package instructions.
- If you don't have sweet corn, you can use canned or frozen corn.
- Feel free to add other vegetables to the salad, such as chopped tomatoes, cucumbers, or bell peppers.
- For a spicier salad, add more chili powder or cayenne pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
This African Millet Salad with Corn and Peppers is an easy and delicious salad that is perfect for a summer meal. It is made with healthy ingredients and is packed with flavor. The millet, corn, and peppers provide a variety of textures, while the dressing adds a tangy flavor. This salad is sure to be a hit at your next potluck or barbecue.
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