Hot Millet Salad
"A fresh way to enjoy millet, which is very good for you, inexpensive and easy to cook. This recipe contains many different textures, which helps avoid that heavy, "healthy-tasting" kind of grains dish vegetarians know so well . . ."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 cup millet, organic if possible
- 2 cups water
- 3 tablespoons onions
- 1 garlic clove
- 1 tablespoon olive oil, approximately
- 1 red pepper, chopped
- 1⁄2 cup parsley, chopped
- 3 tablespoons almonds, Tamari roasted, chopped in halves
- 1 tomatoes, chopped
- 1 1⁄2 tablespoons jalapenos, diced
- 2 tablespoons lemon juice, fresh
- salt, to taste
directions
- Fry onion and garlic in oil until tender. Add millet. Cook three minutes, stirring well. Add two cups of water, bring to a boil, then lower heat to medium-low and cook, covered, for 25 minutes (until tender).
- While millet cooks, chop other ingredients.
- When millet is finished cooking, turn off heat and add chopped ingredients to the pot. Stir well.
- Serve on two big plates and sqeeze lemon juice liberally on top. Enjoy!
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Reviews
-
Wow! It doesn't SEEM like it would be very complex, but the flavor was hearty, toasty, fresh. We absolutely loved this and made it exactly as instructed. We are definitely making it again and might try some variations just for fun, but it is wonderful as-is. Thank you! -
I love millet, and this recipe is perfect! I make my own tamari almonds by toasting them on medium heat in a dry skillet, then adding tamari to the skillet when the nuts are hot. Use enough tamari to coat the nuts. Keep stirring while you're toasting and as you add the tamari because both will burn easily. When the tamari evaporates, dump the almonds out of the pan onto a plate to cool.
RECIPE SUBMITTED BY
Cooking should be easy and fun, in my opinion! And it's not only what you eat, but how you eat it . . . a peaceful meal eaten with a sense of gratitude will do wonders for the digestion. I cook for my family and we enjoy mainly organic, vegetarian dishes.
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