Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing

By dashy_65

Ingredients

• Dressing:
• 3  tablespoons  rice vinegar
• 1  tablespoon  cold water
• 1  tablespoon  low-sodium soy sauce
• 1  teaspoon  canola oil
• 1/2  teaspoon  dark sesame oil
• 1  teaspoon  grated peeled fresh ginger
• 1/2  teaspoon  salt
• 1  garlic clove, minced
• Salad:
• 1  cup  uncooked millet
• 2  cups  water
• 3  tablespoons  chopped walnuts
• 1  tablespoon  low-sodium soy sauce
• 1  cup  diced carrot
• 1  cup  chopped fresh cilantro
• 1/2  cup  finely chopped red bell pepper
• 1/2  cup  finely chopped green bell pepper
• 1/2  cup  thinly sliced green onions
• 1  tablespoon  finely chopped seeded jalapeño pepper

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

To prepare dressing, combine the first 8 ingredients in a small bowl.

To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.

Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.

Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeño in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.

1 3/4 cup is 238 cal, 7.3g fat, 42.1g carb, 5.6g fiber, 587mg sodium