Delicious African Millet Salad with Corn and Peppers makes a healthy lunch or side dish.
Photo By Caren Alpert/Courtesy Chronicle Books
The following is an excerpt from The New Whole Grains Cookbook by Robin Asbell (Chronicle Books, 2007).
African Millet Salad with Corn & Peppers
Makes about 8 servings
Millet is an ancient African staple, always served soft enough to eat with the fingers. In this recipe, grains are infused with spices before cooking, and sautéing helps keep grains separate. If you like, you can substitute quicker-cooking whole wheat couscous or rice for the millet.
3 tablespoons extra virgin olive oil, divided
1 medium onion, julienned (about 1 1/2 cups)
2 tablespoons fresh garlic, peeled and chopped
2 tablespoons fresh ginger, peeled and minced
1 tablespoon paprika
1/8 teaspoon allspice, ground
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper, or to taste
1 cup millet
1 1/2 cups water
1 teaspoon salt
1/4 cup lemon juice
1 tablespoon brown sugar
1 cup fresh or frozen corn, blanched
1 small green bell pepper, chopped
1 whole Roma tomato, chopped
1/4 cup fresh parsley, chopped
1/4 cup roasted peanuts, chopped
1. In a saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat, then sauté onion until golden. Add garlic and ginger and cook 1 minute, then add paprika, allspice and ground peppers, and cook 1 minute more.
2. Add millet to pan and stir, coating grains and cooking until hot. Add water and salt, bring to a boil, then reduce heat to low, cover and simmer 20 minutes. When liquid is absorbed and grain is tender, take covered pan off heat for 10 minutes. Transfer millet to a covered bowl and let cool.
3. Make dressing by whisking remaining oil with lemon juice and brown sugar. Stir corn, bell pepper, tomato and parsley into cooled millet. Stir in dressing and serve topped with peanuts.
For more whole grains recipes, read the original article, "The Whole Grains Guide."
Recipe excerpted from "The New Whole Grains Cookbook" by Robin Asbell.