Toasted Millet and Confetti Vegetable Salad With Sesame and Soy
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I'm a professor of physics and astronomy at a small liberal arts college.
My husband is a good cook and a real dear about helping out with the cooking, but I don't surrender the kitchen too often, because I really love cooking, even after a long day—though I really appreciate recipes that are quick and easy.
Aside from cooking, I also enjoy reading (mostly science fiction, though I try to keep my horizons broad) and board games, card games, and role-playing games.