Try this crunchy and yummy foxtail millet salad for your next meal.
About Foxtail Millet
Foxtail is very rich in phosphorus and thiamin (Vitamin B1) in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc).
Foxtail Millet is also called Navane (in Kannada), Thenai (in Tamil), Korralu (in Telugu) and Kakum (in Hindi)
Ingredients
For Salad
- 60 gms Foxtail Millet
- 220 ml Water
- 1 Onion Diced
- 7-8 Cherry Tomatoes Halved
- 1 Red/Yellow Bell Pepper/Capsicum Diced
- 8-10 Baby Spinach Leaves Cleaned
- 5-6 Lettuce Leaves Cleaned
- Handful of Roasted Peanuts With skins removed
For Salad Dressing
- 2 Tbsps Lemon Juice
- 2 Tbsp olive oil
- 1/2 Tbsp Honey
- 2 Tsp Oregano Flakes
- 2 Tsp Black Pepper Freshly ground is preferable, as it adds to the taste
- Salt as per taste
Servings: People
Instructions
- To cook the foxtail millet, put the millet in a pot along with water. Let the water come to a boil while stirring regularly. Once the water boils cover with a lid till the rice is cooked. For the salad, it needs to be cooked a bit fluffy.
- Once the rice is cooked, let it cool down.
- Mix all the salad ingredients, except the peanuts, along with the foxtail rice.
- In a small bowl, put the lemon juice and the olive oil together and mix well. Add the honey and other dressing ingredients to this and mix. Do not add the salt right now.
- Gently mix the dressing in the salad.
- I usually add the peanuts and salt just before serving the salad, to avoid wilting of the greens and keep the crunchiness of the peanuts.
- Serve this cool summer salad as a side dish in any party or as the main dish on the dinner menu for a weeknight dinner. The combination of the foxtail millet and the fresh crunchy vegetables makes this a yummy and wholesome meal.
Recipe Notes
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