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    You are in: Home / Low-cholesterol / Toasted Millet and Confetti Vegetable Salad With Sesame and Soy Recipe
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    Toasted Millet and Confetti Vegetable Salad With Sesame and Soy

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Podkayne's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make the dressing, whisk together vinegar, 1 Tbsp water, 1 Tbsp soy sauce, the oils, ginger, salt and garlic.
    2. 2
      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.
    3. 3
      Toast the sesame seeds either in a small pan on the stove or in a toaster oven.
    4. 4
      To the millet and carrots, add the cilantro, peppers, onions, and jalapenos, and toss with dressing.
    5. 5
      Top each serving with a sprinkle of sesame seeds.

    Ratings & Reviews:

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    Nutritional Facts for Toasted Millet and Confetti Vegetable Salad With Sesame and Soy

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 272.0
     
    Calories from Fat 66
    24%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 571.6 mg
    23%
    Total Carbohydrate 44.3 g
    14%
    Dietary Fiber 7.0 g
    28%
    Sugars 2.9 g
    11%
    Protein 8.1 g
    16%

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