Foxtail Millet Salad with Pomegranate, Mung Bean Sprouts & Almonds

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16.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Foxtail Millet Salad with Pomegranate, Mung Bean Sprouts & Almonds

 

Sometime back in one of my posts I spoke about how I am trying to include a variety of grains into my diet other than the regular rice and wheat. I am happy I have been able to stick to it.

Foxtail millet is still my favorite! Foxtail millet is called ‘Navane’ in the local language kannada. For those of you who are not familiar with this wonderful millet, here’s a little more information.

 

foxtail millet

 

I have been eating it for lunch (replacing rice in my rice + curry+ vegetable meal) for a few weeks now. Surprisingly I am not missing white rice at all. With a generous serving of flavorful South Indian curries foxtail millet is as filling and comforting as rice.

 

cooked foxtail millet

 

As much as I wanted to experiment with other recipes with foxtail millet, I have been so happy with eating it simply cooked like rice that I really haven’t done anything else with it. Since nobody else eats millet at home other than me, I make a big bowl full of it and refrigerate it to consume for a few days without having to cook it everyday. I have a box of fluffy cold foxtail millet all the time now.

I was throwing together a simple salad the other day and I immediately realized that my foxtail millets will be great in it.

 

Foxtail Millet Salad with Pomegranate, Mung Bean Sprouts & Almonds

 

That’s what resulted in this simple wholesome salad. If you want to include millets in your diet but don’t know where to start, try adding them in salads with some other interesting flavors and textures. In this particular recipe, the crispiness of sprouted munt beans, sweet juiciness of pomegranate, crunchy almonds and freshness of mint really add a lot to the foxtail millet. A bowl of this colorful salad is a great light meal on a summer day.

 

Foxtail Millet Salad with Pomegranate, Mung Bean Sprouts & Almonds

 

Notes:

Replace mint with any other fresh herb of your salad.

Instead of foxtail millet add broken wheat, couscous, rice, quinoa, barley, buckwheat, beans & lentils… possibilities are needless here.

I cooked the foxtail millet using my pressure cooker. 1 part foxtail millet + 2 parts water results in perfectly cooked fluffy millets.

 

Foxtail Millet Salad with Pomegranate, Mung Bean Sprouts & Almonds

 

Ingredients:

  • 1/2 cup of cooked fluffy foxtail millet
  • 1/2 cup pomegranate seeds
  • 1/2 cup sprouted mung beans
  • 8-10 whole almonds
  • 1 tbsp of finely chopped fresh mint leaves
  • 1 tbsp fresh lime juice
  • a pinch of salt

 

Combine all the ingredients in a bowl and toss it well. Adjust salt and lime juice according to your taste.

Serve cold garnished with a spring of fresh mint.

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