Millet Salad With Curry-Ginger Dressing |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This is from a neat little cookbook Students go Vegan by Carole Raymond. Even my meatitarian teenagers like it. Ingredients:
1/2 cup millet |
1 1/2 cups hot water |
1/8 teaspoon salt |
1/4 cup canned chick-peas, drained and rinsed |
1/4 cup carrot, finely chopped |
1/2 medium red bell pepper, chopped |
2 tablespoons raisins |
5 -6 tablespoons curry, ginger dressing |
3 cups lettuce |
1 1/2 tablespoons fresh cilantro or 1 1/2 tablespoons fresh parsley, chopped |
3 tablespoons unsalted dry roasted peanuts, chopped |
curry, ginger dressing |
2 tablespoons rice vinegar |
1/4 cup canola oil |
1 tablespoon brown rice miso |
1/2-3/4 teaspoon curry powder |
1/4-1/2 teaspoon minced ginger |
1 small garlic clove, minced |
1 teaspoon brown sugar |
1 tablespoon warm water |
Directions:
1. In a dry, 4 quart saucepan, toast the millet on medium hear for 3 to 5 minutes, stirring constantly, until it becomes fragrant.
2. Carefully pour the water into the pot in a steady stream. Add the salt and bring to a boil. Reduce the heat to low and stir. cover and cook for 25 to 30 minutes. Set aside to cool for a few minutes.
3. Fluff the millet with a fork. Add the garbanzo beans, carrot, red pepper, and raisins. Drizzle with Curry-Ginger Dressing and toss to coat the grain. Taste, add more dressing if necessary.
4. Tear the lettuce into bite sized pieces. Arrange the lettuce on plates and add the millet. Garnish with cilantro and peanuts and serve.
5. Dressing: combine ingredients in a small bowl and stir to dissolve the miso and sugar. The dressing with keep in the fridge, covered, for a week.
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