in a dry saucepan over medium heat toast millet until nutty and golden, shaking pan a few times, about 3-4 minutes (be careful not to burn!)
add 1 cup filtered water, curry and salt, cover and simmer until grains are tender, about 15-17 minutes
remove millet from heat and let steam covered for 10 minutes, fluff with a fork, then cool slightly
meanwhile, make dressing by whisking all ingredients in a small bowl, adding filtered water to thin to a drizzling consistency (about 3-4 tablespoons); taste dressing, then add salt & pepper if needed
mix cooked millet with carrot, cucumber, avocado and sunflower seeds and a little of the dressing
to serve, plate cress or mesclun, drizzle with some of the miso dressing, then top with millet mixture
Recipe Notes
serves two as a main, four as a side
can sub most grains for millet if preferred ~ basmati or brown rice, quinoa, fonio, barley, freekeh, wheat berries, etc. (you will just need to cook any of those according to package directions)
can add other vegetables such as red onion or scallion, red bell peppers, roasted golden beets
for extra crunch and protein you can add pumpkin seeds, chia or hemp seeds, almonds
to increase the protein edamame, black lentils or curry-roasted chickpeas would go well
Original recipe created by Jerran Boyer
www.healthnutchefs.com