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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Rasha Altoukan
[email protected]I've been making this salad for years and it's always a hit. It's a great way to use up leftover millet and vegetables.
Clydine Harvey
[email protected]This salad is so refreshing and flavorful! I love the combination of sweet and savory flavors.
Cara Lowe
[email protected]I made this salad for my family and they loved it! It's a healthy and delicious dish that's perfect for a summer meal.
Meer Shafqat
[email protected]This salad is a great way to use up leftover corn on the cob. It's also a good way to get your kids to eat their vegetables.
Yousuf Irshad
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your taste.
Gasser Elserafy
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Mehar Khan
[email protected]I've been making this salad for years and it's always a hit. It's a great way to use up leftover millet and vegetables.
Dimitar Hristovski
[email protected]This salad is so refreshing and flavorful! I love the combination of sweet and savory flavors.
Vidhal Kumar
[email protected]I made this salad for my family and they loved it! It's a healthy and delicious dish that's perfect for a summer meal.
Carolyn A Brown
[email protected]This salad is a great way to use up leftover corn on the cob. It's also a good way to get your kids to eat their vegetables.
Farhad
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your taste.
MD AlAmin Hi
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Naia Martinez
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's the perfect dish to bring to a party or potluck.
Abdulrehman Gadhi
[email protected]This salad is so easy to make and it's so delicious! I love the combination of sweet corn, crunchy peppers, and savory millet.
Safia
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures.
Jonatham Sims
[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.