Skip to content Skip to sidebar Skip to footer

Millet with baked pumpkin salad

Millet salad with baked pumpkin and sunflower seeds

In my opinion , millet is a healthy alternative to wheat or rice. Since Sunny Boy can't eat wheat and other grains, including rye and barley, I try to offer lots of other grains. Millet is called Hers in German, and here is a millet called Golden Hers , originally from China, with large grains. It is bigger than the Hindi word "sama ke chawal" which as you know is the Hindi word for a type of millet eaten during fasting. The 'Sama ke chawal' is also different in white compared to what I used.
Chinese Yellow Millet (German: "Golden Horse")

I got the recipe for Baked Zucchini Salad from 101 Cookbooks , a blog you're probably familiar with. I made a slightly different version of the recipe. I used broccoli florets cooked while they were still a bit crunchy, cooked in the same water as the millet and removed when ready. I roasted a handful of pre-sweetened cranberries and added them to the salad in a serving bowl of canned corn kernels. I didn't have coriander (coriander leaves) so I used parsley . I also had to change the amount of sunflower and pumpkin seeds I added earlier because it didn't work for me at first, but it ended up being a nice change from the vinaigrette I usually make. Like a bandage.

Some important nutritional aspects of foods are:

Millet : contains B vitamins like wheat (see link (wiki) ) and many other micronutrients that our body needs and is therefore a good alternative to wheat.

Broccoli : in addition to many vitamins, it also contains the trace mineral selenium and many other substances with anti-tumor properties (Source: Wiki ). Contains dietary fiber.

Sunflower seeds : Not only are they a good source of healthy fatty acids from fats, they are also a good source of protein. It contains linoleic acid, an omega-6 fatty acid. Like most seeds, it contains many beneficial micronutrients .

Zucchini : like broccoli, it is a good source of dietary fiber and contains a large amount of micronutrients and vitamins . It is low in fat but contains a small amount of protein (less than potatoes ).

The flavor of the roasted pumpkin was amazing. Since I used the Hokkaido set, I didn't have to peel it. I made the mistake of chopping an onion, but forgot to remove it in time and it came out very dark and almost crunchy! Next time I'll leave them whole because they're not that big. We all loved the cranberry flavor.
I made this dish in September and haven't made it again because my husband doesn't really like khichdi , but he and my boy Sunny love pumpkin. I don't remember how much Sunny Boy liked it as millet, but it was a salad dressing. I need to quickly finish the two boxes of millet in the warehouse.

Post a Comment for "Millet with baked pumpkin salad"