Asian Millet Salad
- 2 c Cooked millet
- 6 tb Mirin or dry sherry
- 1 10-oz package of tofu,
- Diced
- 3 tb Soy sauce
- 3/4 c Chopped snow peas
- 1 1/2 tb Rice or cider vinegar
- 3/4 c Frozen peas, thawed
- 1 Clove garlic, minced
- 1 8-oz can sliced water
- Chestnuts
- 1 ts Sugar (or other sweetener)
- 1/2 c Chopped scallion
In a large bowl, combine the millet, tofu, snow peas, peas, water
chestnuts, and scallion.
In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and
sugar. Pour over the salad and toss to combine.
Although the original recipes didn't say to, I let both of these salads
chill for awhile to let the flavors blend before I served them. I think
that this step is a particularly good idea for the Asian Millet salad, as
it allows the tofu to absorb the flavors of the dressing. If you try these,
I hope you enjoy them as much as I did!
From: "Hayes Theiling Dorton, MPL Corporation".
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
chestnuts, and scallion.
In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and
sugar. Pour over the salad and toss to combine.
Although the original recipes didn't say to, I let both of these salads
chill for awhile to let the flavors blend before I served them. I think
that this step is a particularly good idea for the Asian Millet salad, as
it allows the tofu to absorb the flavors of the dressing. If you try these,
I hope you enjoy them as much as I did!
From: "Hayes Theiling Dorton, MPL Corporation"
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
