Millet Salad With Curry-ginger Dressing

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 in a dry, 4 quart saucepan, toast the millet on medium hear for 3 to 5 minutes, stirring constantly, until it becomes fragrant.
• 2 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.
• 3 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.
• 4 tear the lettuce into bite sized pieces. arrange the lettuce on plates and add the millet. garnish with cilantro and peanuts and serve.
• 5 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.