Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


African Millet Salad with Corn and Peppers

Delicious African Millet Salad with Corn and Peppers makes a healthy lunch or side dish.

| November/December 2011

  • 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.

dmadam
3/7/2014 5:19:24 PM

This is also good substituting bulgar wheat. Excellent recipe.




Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me