Asian millet salad
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
We decided to shake things up a bit and use millet, instead of rice, in this tangy, Asian-influenced salad. Millet is a gluten-free ancient seed that cooks quickly and is perfect for salads. We love its sweet and mild flavor. Keep a bag handy whenever you want a fun, healthy substitute for rice. If you can't find millet at your grocery store, look for it at a natural supermarket or health food store, or even online. It nicely complements the snow peas, water chestnuts, bamboo shoots, scallions, and carrots in this salad. A simple dressing of rice vinegar, soy sauce, sugar, pepper, and peanut oil helps to tie everything together.
Ingredients
Vegetable broth
2½ cup(s)
Uncooked millet
1 cup(s)
Snow peas
1 cup(s), whole, chopped
Canned water chestnuts
5 oz, drained, sliced
Canned bamboo shoots
14 oz
Scallions
4 medium, chopped
Carrots
1 cup(s), grated
Unseasoned rice vinegar
¼ cup(s)
Soy sauce
3 Tbsp
Sugar
2 tsp
Black pepper
¾ tsp
Peanut oil
¼ cup(s)
Instructions
1
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.
2
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.
3
In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.
4
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.
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