Prep 40 mins
Cook 0 mins
Modified from Cooking Light, June 2007. I really, really *want* to like millet—it's a healthy whole grain, after all... but I've struggled to find a recipe I really like, and that my husband likes. This recipe is flavorful, relatively easy to make, and has vegetables for color, flavor, and additional nutritional value. It makes great leftovers, too. The original recipe calls for toasted walnuts, but my husband doesn't like them, so we opted for toasted sesame seed instead.
- 3 tablespoons rice vinegar
- 1 tablespoon cold water
- 1 tablespoon soy sauce
- 1 teaspoon canola oil
- 1⁄2 teaspoon dark sesame oil
- 1 teaspoon grated fresh ginger
- 1⁄2 teaspoon salt
- 1 garlic clove, minced
- 1 cup uncooked millet
- 2 cups water
- 1 cup diced carrot
- 1 cup chopped fresh cilantro
- 1⁄2 cup finely chopped green bell pepper
- 1⁄2 cup finely chopped red bell pepper
- 1⁄2 cup thinly sliced green onion
- 1 tablespoon seeded minced jalapeno
- 3 tablespoons sesame seeds
- To make the dressing, whisk together vinegar, 1 Tbsp water, 1 Tbsp soy sauce, the oils, ginger, salt and garlic.
- Toast the millet for 5 minutes in a sauce pan. Add 2 c water, bring to a boil, cover, and simmer 20 minutes. Remove from heat, add the chopped carrots, and let sit 10 minutes, then fluff with a fork.
- Toast the sesame seeds either in a small pan on the stove or in a toaster oven.
- To the millet and carrots, add the cilantro, peppers, onions, and jalapenos, and toss with dressing.
- Top each serving with a sprinkle of sesame seeds.