Spicy Millet Salad with Snowpeas

  • Yield 6 servings

This salad is loaded with healthy millet and tossed with a spicy oriental dressing.


Oriental Dressing:
2 tablespoons tamari or low-sodium soy sauce
2 tablespoons Asian sesame oil
2 teaspoons light brown sugar
1/4 cup rice wine or cider vinegar
1 tablespoon grated gingerroot
2 teaspoons Chinese chili paste**
2 teaspoons grated orange peel
Millet Salad:
3 cups water
1 cup dry millet
1 cup snow peas
1 bunch scallions, sliced diagonally
1 -- red bell pepper, seeded and diced
1 -- cucumber, peeled, halved lengthwise, seeds scooped out and cucumber sliced diagonally
1 -- carrot, peeled and sliced diagonally
3 -- celery ribs, sliced diagonally
1 -- (16-ounce) can black beans, drained and rinsed, optional
-- Black sesame seeds**, for garnish, optional


  1. To make dressing: Combine all ingredients in a nonreactive container such as a 1-gallon zip-seal bag. Set aside.
  2. To make salad: Bring water to a boil over high heat. Add millet, reduce heat and simmer, covered, 45 minutes or until the grains are tender and the liquid absorbed.
  3. Bring another pot of water to a boil. Add snow peas and cook 1 minute. Or, microwave in a microwave-safe dish with 1/2 inch of water, covered, for 1 minute on high power. Rinse under cold water.
  4. Toss all vegetables, cooked millet, beans, if using, and dressing together (or add to zip-seal bag, seal and toss). Serve warm or chilled, garnished with black sesame seeds, if desired. 
**Chinese chili paste is available in Asian grocery stores. Black sesame seeds are available in Asian stores and other specialty shops.