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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FZ NAFIS
[email protected]This salad was okay. The dressing was a bit bland and the roasted vegetables were a bit overcooked.
Marmeety M12
[email protected]I love this salad! It's so easy to make and it's always a hit with my friends and family.
Cristela Vasquez
[email protected]This salad was a bit too spicy for my taste, but I still enjoyed it. The dressing was flavorful and the roasted vegetables were delicious.
Kîpkírùì Cøllïñß
[email protected]This is one of my favorite salads! It's packed with flavor and the curry-ginger dressing is to die for.
Md zewel Rana
[email protected]I'm not a big fan of millet, but I thought this salad was pretty good. The dressing was flavorful and the roasted vegetables were delicious.
tamim hossen
[email protected]This salad was a great make-ahead meal. I made it the night before and it was just as good the next day.
michelle Hill
[email protected]I loved the combination of flavors in this salad. The curry-ginger dressing was especially delicious.
Tshilidzi Bongwe
[email protected]This salad was a bit too dry for my taste. I think it could have used more dressing.
yeoer
[email protected]This salad was a great way to use up some leftover millet. It was quick and easy to make, and it was delicious.
Anita Waddell
[email protected]I'm not a fan of curry, but I still enjoyed this salad. The dressing was flavorful and the roasted vegetables were delicious.
Antonio Robertw
[email protected]This is my new favorite salad! It's so easy to make and it's always a hit with my friends and family.
Mehedi maruf Official YouTube
[email protected]This salad was a bit too sweet for my taste. I think it could have used less honey in the dressing.
Reshma Kalijan
[email protected]I loved this salad! It was so refreshing and flavorful. The curry-ginger dressing was the perfect complement to the roasted vegetables and millet.
Alhaji Wisdom Jalloh
[email protected]This salad was a bit bland for my taste. I think it could have used more seasoning or a more flavorful dressing.
Salman Farce
[email protected]I'm not a big fan of millet, but I was pleasantly surprised by this salad. The dressing was delicious and the combination of textures was really nice. I would definitely make this again.
File Tech
[email protected]This salad was a hit at my dinner party! Everyone loved the unique flavor combination of the millet, roasted vegetables, and curry-ginger dressing. I will definitely be making this again.
Rojina Gautam
[email protected]The dressing was a bit too spicy for my taste, but the salad itself was delicious. I would definitely make it again, but I would use less chili pepper in the dressing.
Jani Gujjar
[email protected]This millet salad was a delightful surprise! The curry-ginger dressing was flavorful and perfectly balanced, and the combination of textures from the millet, roasted vegetables, and crunchy almonds was fantastic. I'll definitely be making this again!