Millet Salad With Curry-Ginger Dressing
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MAKE IT SHINE!
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This is from a neat little cookbook "Students go Vegan" by Carole Raymond. Even my meatitarian teenagers like it.
- Ready In:
- 45mins
- Serves:
- Units:
1
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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
- 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.
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RECIPE MADE WITH LOVE BY
@I hate coming up wi
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@I hate coming up wi
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"This is from a neat little cookbook "Students go Vegan" by Carole Raymond. Even my meatitarian teenagers like it."
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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
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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
-
This is from a neat little cookbook "Students go Vegan" by Carole Raymond. Even my meatitarian teenagers like it.
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