millet watercress salad

[Guest guest]

with gingered poppy seed dressing

 

 

* Exported from MasterCook *

 

Millet-Watercress Salad with Gingered Poppy Seed Dressing

 

Recipe By :Adapted from The Splendid Grain, Rebecca Wood

Serving Size : 6 Preparation Time :0:00

Categories : New Import Rice and Grains

Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

*FOR MILLET:

1 cup millet

2 cups stock or water

1 tablespoon clarified butter or oil

1 pinch sea salt

1 tablespoon chopped fresh herb of choice

1/2 teaspoon ground cumin or coriander

*FOR DRESSING:

1/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1/4 cup poppy seeds

2 cloves garlic -- minced

1 tablespoon soy sauce

1 teaspoon ginger juice -- see tips

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

*FOR SALAD:

3 cups chopped watercress

1/4 cup diced orange bell pepper

1/4 cup diced red bell pepper

1/4 cup chopped chives

Red leaf lettuce

 

To cook millet: Put millet in a saucepan or wok over high heat. Toast, stirring

constantly, about 4 minutes or until aromatic. Immediately pour into a bowl;

fill with cold water and scrub grains lightly between the palms of your hands

for 5 seconds or so. Pour into a fine-mesh strainer and rinse under running

water for 1 minute or until the water runs clear.

Bring stock to a boil in a medium saucepan. Add the millet, butter, salt, herb

and cumin. Lower heat; cover and simmer for about 20 minutes, or until all the

liquid is absorbed. Turn off heat and let stand, covered, for 5 minutes.

To prepare dressing: Combine oil, lemon juice, poppy seeds, garlic, soy, ginger

juice, salt and pepper in a plastic or glass container with a lid. Tightly

cover; shake to combine.

To assemble salad: Toss together millet, watercress, orange and red bell peppers

and chives. Let stand for 5 minutes at room temperature. Serve on lettuce-lined

plates.

 

S(Collection):

" St Louis Post-Dispatch (postnet.com) on 16 Aug 1999 "

 

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Per serving: 296 Calories (kcal); 18g Total Fat; (54% calories from fat); 6g

Protein; 29g Carbohydrate; 5mg Cholesterol; 361mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

NOTES : One large bunch of watercress is enough for this colorful salad, which

could become a main dish by adding grilled chicken or tuna. TIPS: To make ginger

juice, use a small-hole grater (like a cheese shredder, not the kind with prongs

that stick out) and grate 1 to 2 tablespoons of fresh ginger. Press portions of

grated ginger between two nested spoons to extract the juice.

Nutr. Assoc. : 0 0 1582 224 0 1484 3013 0 0 0 0 0 0 0 0 0 0 0 2236 0 0 0

 

 

 

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