Ingredientes para African Millet Salad With Corn And Peppers
- 1 cup millet
- 3 tablespoons extra virgin olive oil
- 1 medium onion
- 2 cloves minced garlic
- 1 inch grated ginger
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- pinch of cayenne pepper
- 2 cups water
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 1 cup corn kernels
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped Roma tomato
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped roasted peanuts
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Como fazer African Millet Salad With Corn And Peppers
- Heat 1 tablespoon olive oil in a 2-quart saucepan over medium heat. Saute 1 medium onion until golden brown and soft (about 5-7 minutes).
- Add 2 cloves minced garlic and 1 inch grated ginger. Cook for 1 minute. Stir in 1 teaspoon paprika, 1/2 teaspoon black pepper, 1/4 teaspoon allspice, and a pinch of cayenne pepper. Cook for another minute.
- Rinse 1 cup millet under cold water until water runs clear.
- Add the rinsed millet to the pan; stir to coat with the oil and spices. Cook for 1-2 minutes until heated through.
- Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Check for doneness. If all liquid is absorbed and millet is tender, remove from heat and let steam, covered, for 10 minutes.
- Transfer the cooked millet to a bowl and let cool completely.
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 tablespoon brown sugar.
- Add 1 cup of corn kernels, 1/2 cup chopped bell pepper (any color), 1/2 cup chopped tomato, and 1/4 cup chopped fresh parsley to the cooled millet.
- Pour the dressing over the millet mixture and stir gently to combine.
- Serve chilled, topped with 1/4 cup chopped peanuts.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
36g
Fat
14g
Carbs
21g
