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:
★★★★★ 1 vote
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

Step-By-Step

1Bring 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.
2Meanwhile, combine the dressing ingredients and mix well. Set aside.
3Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.
4Add dressing and toss well. Chill at least 1 hour or overnight.
5Add the green onions and herbs and mix well.
6Garnish with sesame seeds.
7Serve 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