Let me tell you a little bit about my friend Tara. Tara and I met when we were sophomores in college. We instantly bonded over our love for Women's Studies classes, late-night workouts, and large cups of tea. Tara taught me so much about food, art, and life; she helped me sort out all of that stuff that you need to sort out in your early twenties.
Awhile back she asked me to post some recipes with millet. I have to say that she is one of the few people for whom I would fulfill this request because... well, I don't actually like millet. I tried it once in a not-so-great recipe and then gave it up. I know that's the worst excuse ever. This is exactly why I knew it was time to get back in the millet game.
I've now experimented with several different millet dishes and this is
This salad can be served warm or cold, but I definitely prefer it heated up. It calls for two cups of cooked aduki beans which is about the equivalent of 1 can or 1 cup uncooked beans. This salad is lemony and hearty, perfect for winter evenings.
Millet and Aduki Bean Salad for Tara
From Clean Food by Terry Walters
Serves 6
1 cup millet
2 cups water
Pinch of sea salt
2 cups cooked aduki beans, rinsed well
1/4 cup diced red onion
1 cup corn kernals
1/2 cup chopped fresh parsley
Dressing:
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 tsp ground cumin
zest of 1 lemon
salt and pepper to taste
Place millet, water, and pinch of salt in a pot over high heat. Cover and bring to a boil. Reduce heat to low and cook, covered, until all water is absorbed (about 25 minutes). Remove from heat and let cool 5 minutes.
Fluff millet and add aduki beans, onion, corn, and parsley. In a small bowl, whisk together the dressing ingredients and pour over the millet. Fold to combine and serve.
This salad looks great! I don't think I've ever cooked with aduki beans before, but I'll be on the lookout for them now!
ReplyDeleteI have a can of aduki beans in my pantry, I can't wait to try this!
ReplyDeleteI think I could eat this all day long, because I love such delicious looking things :)
ReplyDeleteGreat post! We'd love for you to share this recipe with us over at dishfolio.com!
ReplyDeleteI bought millet on a whim, without a clue what to do with it, so I also appreciate your millet recipes! I routinely add it to my homemade granola for a tasty crunch. :)
ReplyDeleteLove this recipe from the PCRM - they use brown rice but you have used millet. good either way
ReplyDeleteI have been away from home for a really tough two weeks, and to settle back in the house and NY, I made a big cup of detox tea, picked up a sleeping cat and sat down at the computer to check my favourite blog, and look at the gift i was given!!!
ReplyDeleteI <3 YOU!
Can't wait to try this recipe. Im going to pick up some aduki beans at the co-op tomorrow and cook this up :)
You have made my day, dear old friend!
This salad is so pretty and loving the lemon and cumin... yum!!
ReplyDeleteYUM!
ReplyDeleteMade this last night and my roommates and I *loved* it!
I didn't have onion so I sliced up a bunch of garlic instead, and sauteed it first. And didnt have parsley, so I used a mix of basil and cilantro, and it worked out well.
Thank you dear Sonnet!!
lovely
ReplyDelete