Ingredients with Measurements:
- 1 cup millet
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the millet in a fine-mesh strainer and transfer it to a large pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the millet is tender and the water has been absorbed.
2. While the millet is cooking, prepare the kale by removing the stems and chopping the leaves into bite-sized pieces. Rinse and dry the kale thoroughly.
3. In a large mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Add the cooked millet, chopped kale, sliced red onion, dried cranberries, and toasted pecans to the mixing bowl with the dressing. Toss well to combine.
5. Serve the salad immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 340
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
Substitutions for ingredients:
- Quinoa or brown rice can be substituted for millet.
- Chopped almonds or walnuts can be substituted for pecans.
- Dried cherries or raisins can be substituted for cranberries.
Variations:
- Add crumbled feta or goat cheese for extra flavor.
- Top with sliced avocado or cherry tomatoes for a pop of color.
- Use lemon juice instead of apple cider vinegar for a brighter flavor.
Tips and tricks:
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- Massage the kale with a bit of olive oil and salt before adding it to the salad to help tenderize it.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold or at room temperature.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped pecans or dried cranberries.
Garnishes:
- Chopped pecans
- Dried cranberries
- Crumbled feta or goat cheese
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the millet is too dry, add a bit more olive oil or apple cider vinegar to the dressing.
Food safety advice:
- Rinse the kale thoroughly to remove any dirt or debris.
Food history:
- Millet has been cultivated for thousands of years and is a staple food in many parts of the world, including Africa and Asia.
Flavor profiles:
- Nutty, slightly sweet, and tangy.
Serving suggestions:
- Serve as a main dish or side dish.
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