Millet Salad with Corn and Red Pepper
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Millet Salad with Corn and Red Pepper
Whole grain millet with crunchy corn kernels and sweet red pepper
Yield: 4-6 servings
- 3
- 1
- 2
- 2
- 1
- 1
- ⅛
-
⅛
t. cayenne pepper, or to taste
- 1
- 1
- ¼
- 1
-
1
8-oz can extra crunchy corn
-
1
small green bell pepper, chopped
- 1
- ¼
- ¼
In a 2-qt saucepan with a tight fitting lid, heat 1 T. of oil and saute onion until golden. Add garlic and ginger and cook for one minutes, then add paprika, black pepper, allspice, and cayenne and cook for one minute more. Wash millet quickly and drain; add to pan and stir, coating grains and cooking until hot to the touch. Add water and salt and bring to boil, then reduce heat and simmer on low for 20 minutes before checking for doneness**. When all liquid is absorbed and grain is tender, cover and remove from heat, allowing to steam for 10 minutes. Scrape millet into bowl and cover, then let cool. Whisk remaining oil with lemon juice and brown sugar in a small bowl. Stir corn, bell pepper, tomato and parsley in with the millet, then drizzle dressing over and stir to coat. Serve topped with peanuts.
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- Millet Salad with Corn and Red Pepper
