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
- 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).
- 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.
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)