Hello Friends, If anyone’s been wondering why it’s been quiet on the blog for past few days, then there’s a reason: My in laws have come from India to live with us. Life has become pretty busy and only a South Asian can understand what I mean by that. Don’t think otherwise, I love being a perfect daughter in law but between all the duties of a loving mother, wife and a daughter in law, I just felt I missed writing on my blog. So today, when I was roasting sweet potatoes for my mother in law’s fast, I used some in millet salad and thought to share the recipe with you. The taste was great and it looked more colorful than the one I make with just lentils.
For some who may not have met “millet” yet it’s worth getting to know since it has the same qualities (low in fat and high in dietary fiber) just like quinoa. It is mildly sweet, somewhat nutty and extremely versatile. My favorite way to cook millet is with vegetable stock, it adds a lot of flavor and then it can be enjoyed as a substitute for rice or tossed with other ingredients to make grain salad. In this salad I combined incredibly nourishing ingredients that work together to boost your health, yet at the same time each spoonful is so flavorsome and satisfying with chunks of roasted sweet potato and earthy flavors of kale and lentils.
Hope you enjoy this recipe as much as I did!
This hearty grain salad makes a great vegetarian main course or a healthy side dish option.
- 1/2 cup millet
- 1.5 cup vegetable broth
- 2 cups chopped kale (or any greens)
- 1/4 cup chopped onion
- 1 tsp minced ginger
- 1 tomato, chopped
- 1 hot green chili pepper, chopped
- 2 sweet potato, peeled and cut into bite sized pieces
- 1 cup cooked lentil (any that you prefer)
- 4 tbsp olive oil
- salt to taste
- freshly ground black pepper
- 3/4 tsp roasted cumin powder
- lime juice as required
- Preheat the oven to 400°F. Place sweet potato to a parchment-paper lined baking sheet and drizzle 2 tbsp of olive oil. Sprinkle salt and black pepper and toss to coat.
- Arrange them in a single layer. Roast for 30-45 minutes, stirring occasionally, until the potatoes are tender.
- While the potatoes are roasting, heat a pan over medium heat. When it is heated, add millet and toast, stirring frequently, until aromatic about 5 minutes (they will make a popping noise).
- Remove from heat and carefully add the broth (it will splatter a bit). Return to the heat and bring it to boil.
- Cover, reduce heat to low, and simmer until millet is tender, about 18-20 minutes. Turn off the heat and let sit for 5 minutes with the lid on before fluffing with a fork.
- Meanwhile in another saucepan, heat the remaining oil, add in the chopped onion. Saute.
- Add ginger, tomato and kale, cook until wilted and soft (just few minutes). Stir in lentils and the cooked millet and chilli pepper. Season with salt, cumin powder, lime juice and freshly ground black pepper (if needed).
- Just before serving toss in the roasted sweet potato.
- Serve warm or at room temperature.