Millet Spring Roll Salad

Rebecca Rogers

By
@Rebecca2012

Recipe courtesy of Bob's Red Mill.

Really looking forward to this one.


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Rating:

Comments:

Serves:

10 servings as a side dish

Prep:

1 Hr 15 Min

Cook:

20 Min

Method:

No-Cook or Other

Ingredients

DRESSING

1/4 c
rice wine vinegar
1/4 c
lime juice
2 Tbsp
toasted sesame oil
2 tsp
sriracha chili sauce
2 tsp
soy sauce
1/4 c
brown sugar
2 clove
garlic, minced

SALAD

1 c
hulled millet
4 c
water
1 tsp
sea salt
1 medium
carrot, shredded
1 1/2 c
green or napa cabbage, shredded
1 medium
red bell pepper, thinly sliced
15 oz
baby corn, ½ inch pieces
3
green onions, chopped
1/2 c
cilantro, chopped
1/3 c
basil, chopped
1/3 c
mint, chopped
2 Tbsp
sesame seeds

Directions Step-By-Step

1
Bring water and salt to a boil. Rinse millet and add to boiling water. Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.
2
Meanwhile, combine the dressing ingredients and mix well. Set aside.
3
Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.
4
Add dressing and toss well. Chill at least 1 hour or overnight.
5
Add the green onions and herbs and mix well.
6
Garnish with sesame seeds.
7
Serve chilled or at room temperature.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Healthy