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.
Provided by I hate coming up wi
Categories Grains
Time 45m
Yield 3 serving(s)
Number Of Ingredients 20
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.
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Ttrudy
[email protected]This salad is a great way to get your kids to eat their fruits and vegetables. My kids love the sweet and tangy dressing.
Theresa Miller
[email protected]I love the crunch of the sunflower seeds and almonds in this salad. They add a nice texture and flavor.
Ajijul Hakim
[email protected]This salad is a great way to use up leftover vegetables. I had some leftover carrots, celery, and bell peppers and they worked perfectly in this salad.
Russell Grimes
[email protected]I love that this salad is gluten-free and vegan. It's a great option for people with dietary restrictions.
Manish Singh
[email protected]This salad is a great way to impress your friends and family. It's delicious and healthy, and it looks beautiful on a plate.
Cataleya Middlebrooks
[email protected]I'm new to cooking and this recipe was easy to follow. I'm really happy with how the salad turned out.
Susan Ram
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Sanda kumar Kumar
[email protected]I love the curry ginger dressing. It's so flavorful and easy to make.
Muhammadshareef Rind
[email protected]I used quinoa instead of millet and it turned out great. This salad is very versatile.
Shantell Shezi
[email protected]I added some chopped chicken to this salad for a protein boost. It was delicious!
Shadracks Kasozi
[email protected]This salad is a great make-ahead lunch or dinner option. I like to make a big batch on the weekend and then eat it throughout the week.
Indika Sewwandi
[email protected]I'm not usually a fan of millet, but this salad changed my mind. The dressing is so flavorful and the millet is cooked perfectly.
Nahida Shali
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the unique flavors and the healthy ingredients.
whysoo_ H0bi
[email protected]This salad is a great way to use up leftover millet. I had some cooked millet in the fridge and decided to try this recipe. I'm so glad I did! It's a quick and easy salad to make, and it's packed with flavor.
saiful rume
[email protected]I love the combination of sweet and savory in this salad. The dressing is tangy and flavorful, and the crunch from the sunflower seeds and almonds adds a nice texture.
Milan Tamang
[email protected]This millet salad with curry ginger dressing is an absolute delight! The flavors are perfectly balanced, with a hint of sweetness from the raisins and a subtle spiciness from the curry. The millet is cooked to perfection, tender and fluffy.