Best Millet Salad With Curry Ginger Dressing Recipes

MILLET SALAD WITH CURRY-GINGER DRESSING

Steps:

• In a dry, 4 quart saucepan, toast the millet on medium hear for 3 to 5 minutes, stirring constantly, until it becomes fragrant.
• 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.
• 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.
• Tear the lettuce into bite sized pieces. Arrange the lettuce on plates and add the millet. Garnish with cilantro and peanuts and serve.
• 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.

CURRY DRESSING

Steps:

• Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY

Steps:

• In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
• In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
• In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.

WARM MILLET, CARROT AND KALE SALAD WITH CURRY-SCENTED DRESSING

Steps:

• Separate the kale into two unequal bunches, with about two thirds in one bunch. Wash and dry the smaller bunch, roll the leaves in paper towels and set aside. Blanch the rest in a pot of boiling salted water for 1 to 2 minutes. Remove from the pot with a slotted spoon or skimmer, transfer to a bowl of cold water, drain and squeeze out excess water. Cut the squeezed bunch of kale crosswise into thin slices and set aside. Measure out 2 cups of the blanching water.
• Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan. Add the millet and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes. Add the 2 cups of kale water. If not using the kale water add 2 cups water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Turn off the heat, place a clean dish towel over the pot and return the lid. Let sit for 10 to 15 minutes, then transfer the cooked millet to a baking sheet or a shallow pan and spread out in an even layer to cool. This helps prevent clumping.
• Meanwhile, make crispy kale with the remaining kale. Heat the oven to 300 degrees. Line 2 baking sheets with parchment. Make sure that your kale leaves are dry. Tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 22 to 25 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Once the kale is crisp, season to taste with salt. Allow to cool.
• Whisk the dressing ingredients together in a small bowl or measuring cup, then transfer to a wide skillet. Add the millet, blanched kale, carrots, and nigella seeds and heat everything together over medium heat, stirring to combine well, until sizzling. Stir in the cilantro just before serving. Serve with the crispy kale crumbled over the top.

GREEK MILLET SALAD

Steps:

• Boil the millet in the vegetable broth and simmer for about 20 minutes.
• Take pot off the heat pot a lid on and let cool.
• Slice or dice the vegetables (cucumber, tomatoe, and peppers)and put into a salad bowl.
• Carefully fold in the cooled millet.
• Crumble the feta cheese over top.
• Whisk the remaining ingredients for the dressing and pour over the salad.