Millet is an ancient African staple food, always served soft enough to eat with the fingers. In this recipe from "The New Whole Grains Cookbook", you infuse the grains with spices and aromatics before cooking for maximum flavor, and the sauteing step helps keep the grains separate. The brilliant golden millet can be replaced with quicker-cooking whole wheat couscous or even rice. The cooking time doesn't include chilling time.
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- 1 cup millet
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, julienned (about 1 1/2 cups)
- 2 tablespoons chopped garlic
- 2 tablespoons minced ginger
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne (to taste)
- 1 1/2 cups water
- 1 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon brown sugar
- 1 (8 ounce) can extra crunchy corn, drained
- 1 small green bell pepper, chopped
- 1 whole roma tomato, chopped
- 1/4 cup chopped parsley
- 1/4 cup roasted peanuts, chopped
- 1In a two quart saucepan with tight-fitting lid, heat one tablespoon of the olive oil, then saute the onion over medium heat until very golden and soft. Add the garlic and ginger and cook for a minute, then add the paprika, black pepper, allspice and cayenne and cook for a minute more.
- 2Wash the millet quickly and drain.
- 3Add the millet to the pan and stir, coating the grains and cooking until hot to the touch.
- 4Add the water and salt and bring to a boil, then reduce the heat and cover.
- 5Simmer on low for 20 minutes before checking for doneness. When all the liquid is absorbed and the grain is tender, cover and take the pan off the heat for 10 minutes to steam.
- 6Scrape the cooked millet into a bowl and cover, then let cool.
- 7Whisk the remaining two tablespoons olive oil with the lemon juice and brown sugar in a small bowl.
- 8Stir the corn, bell pepper, tomato and parsley into the cooled millet mixture, then drizzle the dressing over it and stir to coat.
- 9Serve topped with the peanuts.
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Nutritional Facts for African Millet Salad With Corn and Peppers
Serving Size: 1 (210 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 466.5
- Calories from Fat 185
- Total Fat 20.5 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 710.8 mg
- Total Carbohydrate 63.3 g
- Dietary Fiber 8.8 g
- Sugars 9.2 g
- Protein 12.2 g