Asian Millet Salad
- Total Time
We decided to shake things up a bit and use millet, instead of rice, in this tangy, Asian-influenced salad.
vegetable broth2 ½ cup(s)
uncooked millet1 cup(s)
snow peas1 cup(s), chopped
canned water chestnut(s)5 oz, drained, sliced
canned bamboo shoots14 oz
uncooked scallion(s)4 medium, chopped
uncooked carrot(s)1 cup(s), grated
rice vinegar¼ cup(s)
soy sauce3 Tbsp
black pepper¾ tsp
peanut oil¼ cup(s)
- In a medium saucepan, bring broth to a boil. Add millet and simmer 15 minutes. Remove pan from heat, cover and let sit 10 minutes. (Note: If you can't find millet at your grocery store, look for it at a natural supermarket or health food store.)
- In a large mixing bowl, thoroughly combine snow peas, water chestnuts, bamboo shoots, scallions and carrots. Fluff cooked millet with a fork and then add it to vegetable mixture.
- In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.
- Pour dressing over millet mixture and stir until well combined. Chill at least 2 hours and for the best taste, eat the same day. Yields about 3/4 cup per serving.