Millet Dressing Recipes

Steps:

• Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan. Add the millet and 1 teaspoon salt. Stir, cover and reduce the heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove it from the heat and let sit, covered, for 15 minutes. Add the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made up to 2 days ahead and reheated in the microwave.)
• Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and hot sauce in a small bowl.
• Make the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
• Assemble the salad: Using four 16-ounce wide-mouthed glass jars with lids, evenly divide the beets among the jars, then add the following in separate layers: the millet (press it down a little to make room), grape leaves, tomato-pepper salad, cucumbers and yogurt-hummus sauce. Top each with a sprinkling of za'atar. Pack the french-fried onions (about 2 tablespoons per salad) and the lemon wedge in separate small containers for transporting.
• Just before serving, transfer the jarred ingredients to a large bowl, add the onions and a squeeze of lemon juice and toss.

Steps:

• Grease an 8x8-inch pan.
• Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.

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.

Steps:

• Microwave millet and water in a microwave-proof bowl for 15 minutes; set aside.
• Sauté onion in butter over medium high heat until onion is very tender.
• Mix onion with millet.
• Beat together eggs, corn with juice, and remaining 4 ingredients.
• Combine egg mixture with millet.
• Place all in a 9x13-inch pan.
• Bake, covered, at 325°F for 40 minutes.

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.