Millet & Vegetable Salad
Photo by Manju Agrawal
Serves 4-6
Ingredients
- 2 cups foxtail millet
- ½ cup chopped red and green bell peppers
- ¼ cup finely chopped white onion
- ¼ cup finely chopped celery
- ¼ cup chopped mint leaves
- ¼ cup chopped parsley
- 3-4 tbsp grated coconut
- 1-2 tbsp lemon juice
- ½ tsp crushed black pepper
- Unrefined salt to taste
- 1 tbsp sliced olives (optional), for the garnish
Method
Soak the millets in 3-4 cups of water overnight. Drain and pressure cook the millets with 4 cups of water until cooked (careful not to overcook). Fluff the millets up with a fork and allow to cool. Mix all other ingredients (except olives) together. Add the cooked millets and mix gently. Transfer to a serving plate or bowl, garnish with olives and serve.