Millet is most commonly thought of as “bird seed” in the west, but this fast-cooking, healthy grain has been a staple for much of the world for centuries, and with good reason. Naturally gluten-free, millet resembles a delicate yellow couscous when cooked and tastes slightly like corn. Millet contains iron, vegan protein, B vitamins and calcium. Our easy-to-prepare salad pairs millet with delicious, nutritious mango, a tropical treasure rich in vitamins C and A, enzymes and vegan fibre. The mango paired with Indianlife Chutney gives this salad a refreshing sweet and sour taste that appeals to everyone, even “veggie hating” children. Making this easy-to-prepare recipe easy to love for school or office lunches.
½ cup millet, rinsed and drained
2 cups water
¼ teaspoon sea salt
2 cups finely chopped mango
1 sprig of cilantro, finely chopped
a tablespoon of lime juice
½ tablespoon of extra virgin olive oil
a pinch or two of black pepper
Indianlife tamarind chutney
Heat a large non-stick skillet over medium heat, add millet and cook for 10 minutes,
stirring frequently. Add water and sea salt, bring to a boil, cover and reduce heat. Simmer for 20 minutes or until water gets absorbed. Remove from heat and let it cool at room temperature Combine the mango, cilantro, lime juice, olive oil and pepper.
Mix well to combine ingredients, serve with Indianlife tamarind chutney