Millet has a very delicate flavor and is easy to prepare, making it a very versatile grain that can be made into a breakfast cereal, grain bowl, bread (using millet flour), and tossed in a salad, like this Thai-inspired delight. What’s more, it has 6 grams of protein per cup and is packed with minerals like iron, selenium, and zinc!
3tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsppure maple syrup (optional)
1tbsporganic rice vinegar
2tbspginger (fresh, minced)
2tspsesame seed oil (optional)
2tbsplime juice
½tspred pepper flakes (optional)
Directions
1
In a medium-sized pot, combine the millet with 2 ½ cups water (or vegetable broth).
2
Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover and gently simmer until the millet has absorbed all the water (about 15 minutes). Remove from heat and let it rest for 5 minutes, covered.
3
Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth. Add the remaining ingredients and whisk until smooth. If the mixture seems too thick, whisk 1–2 tablespoons of water at a time to loosen it up.
4
In a large serving bowl, combine the cooked millet, shredded cabbage, carrot, edamame, cilantro, and green onion.
5
Toss to combine, then pour in the peanut sauce. Toss until everything is lightly coated in sauce.
6
Add salt and pepper if needed.
7
Garnish with peanuts.
Chef's Notes
Substitutions Substitute quinoa for the millet.
For peanut allergies, use tahini instead of peanut butter and your favorite seed instead of peanuts.
In place of edamame, try chickpeas, white beans, or kidney beans.
Instead of cilantro, use chopped parsley or basil.
Layer it up Add steamed or raw broccoli, sliced radish, or your veggies of choice.
Toss in some fermented kimchi or kraut to add some probiotic goodness.
Add grilled organic tofu or tempeh.
Wrap it up in a collard leaf for a green “sandwich.”
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
3tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsppure maple syrup (optional)
1tbsporganic rice vinegar
2tbspginger (fresh, minced)
2tspsesame seed oil (optional)
2tbsplime juice
½tspred pepper flakes (optional)
Directions
1
In a medium-sized pot, combine the millet with 2 ½ cups water (or vegetable broth).
2
Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover and gently simmer until the millet has absorbed all the water (about 15 minutes). Remove from heat and let it rest for 5 minutes, covered.
3
Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth. Add the remaining ingredients and whisk until smooth. If the mixture seems too thick, whisk 1–2 tablespoons of water at a time to loosen it up.
4
In a large serving bowl, combine the cooked millet, shredded cabbage, carrot, edamame, cilantro, and green onion.
5
Toss to combine, then pour in the peanut sauce. Toss until everything is lightly coated in sauce.
