Toasted Millet And Confetti Vegetable Salad With Sesame And Soy Dressing

• Dressing:
• 3 tablespoons rice vinegar
• 1 tablespoon cold water
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon canola oil
• 1/2 teaspoon dark sesame oil
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon salt
• 1 garlic clove, minced
• Salad:
• 1 cup uncooked millet
• 2 cups water
• 3 tablespoons chopped walnuts
• 1 tablespoon low-sodium soy sauce
• 1 cup diced carrot
• 1 cup chopped fresh cilantro
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 1/2 cup thinly sliced green onions
• 1 tablespoon finely chopped seeded jalapeno pepper

1. To prepare dressing, combine the first 8 ingredients in a small bowl.
2. To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.
3. Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.
4. Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeno in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.

dressing, rice vinegar, cold water, soy sauce, canola oil, dark sesame oil, fresh ginger, salt, garlic, salad, millet, water, walnuts, soy sauce, carrot, fresh cilantro, red bell pepper, green bell pepper, green onions, pepper

Taken from www.myrecipes.com/recipe/toasted-millet-confetti-vegetable-salad-with-sesame-soy-dressing (may not work)