Warm Millet Carrot And Kale Salad With Curry Scented Dressing Recipes

WARM MILLET, CARROT AND KALE SALAD WITH CURRY-SCENTED DRESSING

Warm Millet, Carrot and Kale Salad With Curry-Scented Dressing image

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

Ingredients

1 bunch of black kale (cavolo nero), 10 to 12 ounces, stemmed and washed thoroughly
Salt to taste
2 teaspoons canola oil, rice bran oil or extra virgin olive oil
2/3 cup millet
2 cups water or blanching water from the kale
2 teaspoons extra virgin olive oil
1/2 pound carrots, peeled and thinly sliced on the diagonal
1/2 cup chopped cilantro
1 tablespoon nigella seeds
2 tablespoons fresh lemon juice
2 teaspoons seasoned rice vinegar
1 teaspoon sweet curry powder
Salt and freshly ground pepper
4 tablespoons grape seed oil, rice bran oil, canola oil or extra virgin olive oil
1/4 cup buttermilk

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

JULIENNED-CARROT AND KALE SALAD

Julienned-Carrot and Kale Salad image

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and thinly julienned
2 cups thinly sliced lacinato kale (2 ounces)
2 tablespoons fresh lemon juice
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons hempseeds

Steps:

Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

MILLET SALAD WITH CURRY-GINGER DRESSING

Millet Salad With Curry-Ginger Dressing image

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

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

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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