This is a very fresh salad with foxtail millet, veggies and nuts. I find it ideal as a healthy and filling breakfast or a light evening snack.

To cook Foxtail Millet Rice

  1. Start heating 1 cup of foxtail millet rice in an covered vessel with 5 cups the water (or in a pressure cooker with 3 times the water).
  2. Once the foxtail millet is soft and cooked, open the vessel and let the remaining water evaporate. You might need to experiment a few times to get the water quantity exactly correct, such that the millet grains are soft but separate.

You can also make this Foxtail Millet Salad with left-over cooked millets to give it a makeover.

The secret is to use all fresh ingredients and dry out all your ingredients before starting. You can choose any greens/vegetables to make it work (For example, I find that sesame oil works almost as well as olive oil and blanched spinach is a really good addition). This link can help you plan, in order to avoid any salad blunders.


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)

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Foxtail millet salad
Foxtail Millet Salad
Print Recipe
Foxtail millet salad
Foxtail Millet Salad
Print Recipe
  1. Add salt and a pinch of pepper to the foxtail millet rice and the lettuce seperately
  2. Roast the almonds and the flax seeds lightly and crush them gently.
  3. Chop the cucumber, capsicum and lettuce roughly; Grate the carrots.
  4. Juice the lemons into a small bowl and mix the olive oil into it
  5. Clean and remove the pomegranate seeds into a bowl
  6. Into a large mixing bowl, add the millet rice, lettuce, vegetables, pomegranate seeds and half of the almonds/flax seeds in that order. Grate the cheese on top.
  7. With your hands, gently mix the salad, while adding the lemons/olive oil, salt and pepper. Finish by adding the rest of the almonds/flax seeds. Serve immediately.
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