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Coconut Millet Salad

COCONUT MILLET SALAD

1 cup millet
1-1/2 cups water
1 cup coconut milk
1 tsp curry powder
1 cup finely chopped red pepper
1/4 cup finely chopped green onions
1/2 cup raisins
1/2 cup roasted, unsalted peanuts, chopped
2 Tbsp chopped fresh cilantro
1 Tbsp organic tamari soy sauce or Bragg's Liquid Aminos
1 Tbsp rice wine vinegar

~ Rinse the millet in a fine mesh strainer and toast it in a saut√© pot over medium heat until 
   lightly browned or toasted, about four minutes
~ Remove from pan; use pan in next step
~ Heat the water, coconut milk and curry powder to a low boil
~ Add the toasted millet to the pan, bring to a boil again, cover and turn down the heat to    
   simmer.
~ Cook until all the water is absorbed and the millet is tender, about 15 to 20 minutes
~ Add the cooked millet to a mixing bowl and toss with red peppers, green onions, raisins,
   peanuts and cilantro.
~ In a small bowl, whisk together the soy sauce and vinegar
~ Drizzle soy-sauce mixture into the millet and toss to combine
~ Refrigerate for at least 30 minutes before serving  
* You can also spoon it into Boston or Bibb lettuce leaves to make a wrap

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