jumpUP millet with lemon wasabi dressing

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* Exported from MasterCook *

 

Golden Millet Salad With Lemon-Wasabi Dressing

 

Recipe By :JUMP UP AND KISS ME by Jennifer Trainer Thompson

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

1 cup millet -- rinsed and drained

2 cups Vegetable Stock

5 sprigs fresh thyme

1/2 pound fresh green beans -- prepared

(or a mix of green and yellow wax beans)

1 bunch scallions -- trimmed and thinly sliced

2 bunches radishes -- trimmed and sliced

into paper-thin rounds

2 tablespoons minced lemon zest

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

DRESSING:

1 tablespoon wasabi powder

1 tablespoon fresh lemon juice

1 tablespoon rice wine vinegar (unseasoned)

6 tablespoons safflower oil

1/2 teaspoon kosher salt

1/2 cup toasted sliced almonds -- for garnish

 

PREPARE BEANS: trim, blanch, and cut on the diagonal into half-inch lengths.

 

PREPARE MILLET: Place a medium stockpot on medium-high heat. Add the millet, and

shake the pot or stir vigorously at first to keep the grains from sticking.

Toast the grains about 3 minutes, or until fragrant and dry, stirring often.

Slowly add the stock and thyme. Cover tightly, reduce heat to medium-low and

simmer about 20 minutes, or until millet is tender and liquid is absorbed.

Remove stockpot from heat and set aside, covered, about 10 to 15 minutes. Then

turn into a large bowl to cool further, and stir with a fork to separate the

grains. Remove stems of thyme sprigs and discard (the leaves will remain to

flavor the salad). Add green beans, scallions, 2/3 of the radishes, lemon zest,

salt, and pepper, reserving about 1/3 of the radish slices to julienne and use

for garnish. Toss gently.

 

To prepare dressing, in a medium bowl stir the wasabi powder with lemon juice

and set aside for 5 to 10 minutes to mellow. Add remaining ingredients and whisk

to emulsify. Cover and refrigerate until using.

 

To prepare salad, toss dressing with millet mixture. Taste for salt. Julienne

the remaining radish slices and sprinkle over salad. Sprinkle with almond

slices. Cover and refrigerate until ready to serve. Serve cold or at room

temperature.

 

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Per Serving (excluding unknown items): 389 Calories; 23g Fat (51.3% calories

from fat); 9g Protein; 39g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol;

861mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 4 1/2 Fat.

 

NOTES : Millet is a staple grain in many cultures throughout the world, but it

is still little known in this country -- except for use as birdseed! Cultivated

since ancient times, millet has a sweet corn-like flavor that works well in

salads, especially because it remains fluffy after cooking when the grains are

pretoasted. If you want to make this salad ahead, toss in the beans, radishes,

and scallions at the last minute so they remain crisp.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 802 0 0 0 0 0 4734 0 0 900018

 

 

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