WARM MILLET, CARROT AND KALE SALAD WITH CURRY-SCENTED DRESSING
I love millet but it is tricky to cook; it can easily turn to mush. I have found that cooking more than 2/3 cup at a time can be problematic because the millet at the bottom of the pot becomes gummy by the time all of the millet is cooked. But the tiny, nutritious seeds of grain expand so much during cooking that you don't need more than 2/3 of a cup for this recipe, and if you toast the seeds in a little oil first and take care not to stir the millet once you've added the water you will get a fluffy result.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 2h
Yield Serves 4 to 5
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 572 milligrams, Sugar 4 grams, TransFat 0 grams
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Evidence Tiger
[email protected]This salad is just okay. I don't think I'll make it again.
Rabeya Bagum
[email protected]This salad is a bit bland for my taste. I think I'll add some roasted chickpeas or nuts for extra flavor.
Green god
[email protected]I'm not sure if I did something wrong, but my salad turned out really dry. I think I'll add some extra dressing next time.
Joshua Rodriguez
[email protected]I didn't have any kale on hand, so I used spinach instead. It worked out great!
Babin Bika
[email protected]The curry-scented dressing is a bit too spicy for my taste. I'll probably use less curry powder next time.
ayan shaikh
[email protected]This salad is so easy to make. I'll definitely be making it again for my next potluck.
Majid Lhan
[email protected]I'm definitely going to make this salad again.
Mirna Basaka
[email protected]This salad is a great way to get your daily dose of vegetables.
Md Kawsir
[email protected]I love the curry-scented dressing! It's so flavorful.
Shy Shy
[email protected]This is a healthy and delicious salad that is perfect for a light lunch or dinner.
Bright Machirika
[email protected]This salad is a great make-ahead lunch. I made it the night before and it was just as good the next day.
Tahseen ktk
[email protected]I'm not a huge fan of kale, but I really enjoyed it in this salad. The dressing helped to mellow out the bitterness.
JAMSHAID NEKOKARA97
[email protected]This salad is a great way to use up leftover millet. I had some leftover from breakfast and it worked perfectly in this recipe.
Jeandre Jakie
[email protected]I love the combination of sweet carrots, slightly bitter kale, and nutty millet. The curry-scented dressing brought it all together.
Mukuka Luo
[email protected]The curry-scented dressing was the star of the show. It added a wonderful depth of flavor to the salad without being overpowering.
CandyMuncher
[email protected]This warm millet salad with carrot, kale, and a curry-scented dressing was a delightful fusion of flavors and textures. The nutty millet, crunchy carrots, tender kale, and tangy dressing came together perfectly.