Meatless Monday: Millet Macaroni Salad


Welcome to Meatless Monday! Once a week, why not try a plant-based menu? For even more Meatless Monday recipes, visit Midnight Maniac Meatless Monday–a great blog with great ideas!

Some of the most nutritious foods in a plant-based diet are whole grains. Actually a seed, millet is used as a vitamin- and mineral-rich grain. This mild, gluten-free food, which originated in China, is easy to digest and provides calcium, magnesium, B Vitamins, and even soothing serotonin. Here is a recipe for a salad, adapted from a recipe on a package of Bob’s Red Mill millet seed. You can use whole grain macaroni for added nutritional benefit. The millet adds a creamy texture to the macaroni salad. Feel free to add or substitute other ingredients–diced fresh tomatoes or chopped fresh basil are always good. Enjoy!

Millet Macaroni Salad

Ingredients

8 Cups water

1 teaspoon sea salt

1/3 Cup millet, rinsed and drained

1 Cup dry elbow macaroni

1/4 Cup rice vinegar

1/4 Cup olive oil

1 Tablespoon lemon juice

1 teaspoon sugar or equivalent sweetener

1/8 teaspoon crushed red pepper

1 teaspoon dried Italian herbs

2 green onions (scallions), diced

In a large pot, bring water to boil and add millet and salt. Boil for 8 minutes, add macaroni, and cook for another 9 minutes or until macaroni is tender. Drain and rinse with cold water. Allow to drain thoroughly.

Meanwhile, in a large bowl, whisk oil, vinegar, lemon juice, sugar or sweetener, crushed red pepper, Italian herbs, and green onions. Add macaroni and millet to the bowl and combine thoroughly with dressing. Chill overnight or for 2 to 3 hours before serving.

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