Asian Millet Salad
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 6 cups cooked millet
  • 2 carrots, grated
  • 2 cups snap peas, tips on each end trimmed off if hard
  • 1 orange bell pepper, julienned
  • ½ cup green onion, sliced thinly
  • 1 cup cherry tomatoes, halved
  • 6 tablespoons organic tamari (look for “wheat free” if avoiding gluten)
  • ¼ cup fresh lime juice
  • ¼ cup white or black sesame seeds
  • 2 tablespoons cold-pressed sesame oil
  • Optional serving additions to make it more substantial: 6-12 cups of romaine, cleaned and torn into bite sized pieces and 6 small or 3 large avocados, cut in half, then cube the flesh, scoop out and place on top
DIRECTIONS:
  1. If the millet has been refrigerated, heat it up in a large pan on the stove over medium high heat, stirring constantly. As reheating, add in ¼ to ½ cup of water, bit by bit to prevent the millet sticking on the bottom and to keep it moist. If the millet is freshly cooked and warm this step can be omitted. Add all the ingredients into the warm pan of millet and stir gently to combine until evenly mixed. The warmth of the millet will slightly soften the vegetables and make the sauce distribute better. Serve warm.
Recipe by Love from the Land at https://www.lovefromtheland.com/asian-millet-salad/