Spicy Millet Salad with Snowpeas

  • Yield: 6 servings


Oriental Dressing:
2tablespoons tamari or low-sodium soy sauce
2tablespoons Asian sesame oil
2teaspoons light brown sugar
1/4cup rice wine or cider vinegar
1tablespoon grated gingerroot
2teaspoons Chinese chili paste**
2teaspoons grated orange peel
Millet Salad:
3cups water
1cup dry millet
1cup snow peas
1bunch 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.

Nutritional Info *per serving

  • Calories 190
  • Fat 6g
  • Cholesterol 0mg
  • Sodium 179mg
  • Carbohydrate 30g
  • Protein 5g