Millet Salad With Curry-Ginger Dressing

This is from a neat little cookbook "Students go Vegan" by Carole Raymond. Even my meatitarian teenagers like it.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"This is from a neat little cookbook "Students go Vegan" by Carole Raymond. Even my meatitarian teenagers like it."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. sarahubasics
    Loved it. Although, I changed so many things it is not quite the same recipe. No salt, no raisins nor peanuts. A green bell pepper because the reds are so expensive. Parsley. I added 2 sliced green onions and half a cucumber, diced. I did not make the dressing separately. I used olive oil and soy sauce instead of canola oil and miso. I used powdered garlic and ginger and only a half teaspoon of brown sugar. Turned out fabulous. The millet was more sticky than fluffy. I wish it had been part of ZWT this year!
    Reply
  2. sarahubasics
    Loved it. Although, I changed so many things it is not quite the same recipe. No salt, no raisins nor peanuts. A green bell pepper because the reds are so expensive. Parsley. I added 2 sliced green onions and half a cucumber, diced. I did not make the dressing separately. I used olive oil and soy sauce instead of canola oil and miso. I used powdered garlic and ginger and only a half teaspoon of brown sugar. Turned out fabulous. The millet was more sticky than fluffy. I wish it had been part of ZWT this year!
    Reply
  3. I hate coming up wi
    This is from a neat little cookbook "Students go Vegan" by Carole Raymond. Even my meatitarian teenagers like it.
Advertisement