| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Grains, Salads |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Extra virgin olive oil |
| 3 |
T |
Fresh lemon juice |
| 1/4 |
c |
Poppy seeds |
| 2 |
|
Cloves garlic, minced |
| 1 |
T |
Soy sauce |
| 1 |
t |
Ginger juice, juice |
|
|
squeezed from fresh |
|
|
ginger |
| 1/2 |
t |
Sea salt |
| 1/4 |
t |
Freshly ground pepper |
| 4 |
c |
Cooked millet, cooled |
| 3 |
c |
Chopped watercress |
| 1/4 |
c |
Diced orange bell pepper |
| 1/4 |
c |
Diced red bell pepper |
| 1/4 |
c |
Chopped chives |
| 8 |
|
Leaves red leaf lettuce |
INSTRUCTIONS
Combine oil, lemon juice, poppy seeds, garlic, soy sauce, ginger
juice, salt and pepper in a plastic or glass container with a lid.
Tightly cover and shake to combine. Toss the millet, watercress, bell
peppers, chives and dressing together. Let stand for 5 minutes at room
temperature. Place 2 lettuce leaves on each of four luncheon plates.
Mound the salad onto the leaves and serve. Millet is an Asian grain.
Its technical name is "proso," and that's the name you'll find on
millet purchased in U.S. stores. Millet looks like bright yellow
mustard seeds, but when cooked, the seeds explode into pale yellow
puffs. When fresh, it tastes mildly sweet with a very subtle alkaline
aftertaste, says R. Wood. Notes: "The Splendid Grain: Robust, Inspired
Recipes for Grains with Vegetables, Fish, Poultry, Meat and Fruit" by
Rebecca Wood (Morrow, 1997) Hanneman: Recipes provided by "Ann
Burger" <www.charleston.net/> on May 17, 1998, converted by MC_Buster.
Recipe by: "The Splendid Grain," by Rebecca Wood Posted to MC-Recipe
Digest by Kitpath <phannema@wizard.ucr.edu> on May 17, 1998
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