A Millet & Bean Salad with Sun Dried Tomatoes and Walnuts

Saturday, I quickly whipped up a millet and bean salad to take to Matt's parent's tomorrow for lunch. Matt's birthday is this  Sunday, and we're meeting with his family to celebrate his birthday and review our travel plans to Germany. I'm coming with a grain salad and an updated Naan Sheer, a sweet Persian flatbread. If your pantry is stocked with items like mine with a variety of grains, vinegars, and dried fruits and vegetables, you can easily whip up a grain salad. Although I used dried cranberry beans, I would imagine any long red bean, similar to a Kidney Bean, would work well in this recipe. This salad is particularly rich in protein and fiber.


Millet & Bean Salad with Sun Dried Tomatoes and Walnuts
Serves 10-12

1 cup of millet
1 can of Eden's Black Soy Beans
15oz Cranberry Beans or 1 can of long Red Beans (I used dried Cranberry beans, soaked them over night, and cooked them briefly until tender.)
4 carrots, peeled and diced thin
1/4 cup red onion (or combination of shallots/onions) chopped
1 long red banana pepper, diced (adds a little heat. if you prefer use a mild bell pepper)
12 plain sun dried tomatoes, briefly rehydrated in warm water, sliced and cut thin
3 cloves of garlic, chopped
1 1/2 cups fresh Basil and Parsley, measure before tearing or cutting into small pieces
1/2 cup of toasted and chopped walnuts

Dressing:
1 Tablespoon of extra virgin olive oil
1/2 teaspoon of sea salt
1 Tablespoon of Agave nectar (a light honey could be substituted)
juice from 1 lemon
2 teaspoons of plum vinegar
1 Tablespoon + 1 teaspoon red wine vinegar
Freshly ground pepper to taste

Preparations:

Place millet into a medium stockpot, cover with water about 1/2 inch. Bring to a boil, cover with a lid and reduce to a simmer. 15-20minutes.  If water remains after 15mins, raise temperature, and fluff grain occasionally to ensure even absorption and evaporation. Millet will have the texture of couscous if prepared in this manner.

While millet cooks, rinse and drain canned beans and set inside a large bowl. Add the chopped carrots, onions, garlic, and banana pepper. Gently toss. If millet has cooked, make sure it is light and fluffy. Set aside to cool.

Set walnuts on a baking sheet and toast in the oven 350 degrees for 5-10 mins. Set aside, chop when cool.

While millet and walnuts are cooling, rinse and pat dry the herbs. Chop herbs and set to the side. Add cooled millet and walnuts to the salad and gently fold. Add in the herbs. Make dressing in a small mixing bowl. Whisk together olive oil, salt, agave nectar, lemon juice, vinegar and pepper.  Pour on top of the grain salad, gently toss and refrigerate until ready.  Add additional vinegar and oil to taste directly in salad bowl if necessary.

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Red lentil squash curry with toasted pumpkin seeds on a bed of millet.

After taking an inventory of the vegetables I had fresh from the garden, and items in my pantry, I decided to make a curry. Curries are extremely versatile once you learn the cooking time for your desired vegetables and lentils, almost *almost* anything can be thrown into the pot. My own recipe is a combination of red lentils, whole tomatoes in puree (canned), carrots, yellow squash, hot peppers, lite coconut milk, and a variety of spices. Toasted pumpkin seeds work really well as a garnish. The millet is plain. It has a gentle bite but does not overpower the individual flavors of the vegetables.

Red Lentil Squash Curry
45 mins
1/2 white onion, chopped
3 cloves of garlic, chopped
1 can of whole peeled tomatoes in puree
3-5 cups of water
1 cup of dried red lentils
1 red long cayenne pepper, chopped
3 carrots, chopped
1 medium to large yellow squash, chopped into 1" chunks
1 standard size can of lite coconut milk

1 tsp cumin, ground
1/2 tsp coriander, ground
2 tsp curry powder
1/2 tsp garam masala
1 tsp ground turmeric, yellow
a few dashes of Cayenne pepper, ground (to taste)

Garnish: toasted pumpkin seeds (pepitas), chopped scallions

Begin to heat a medium sized stockpot dry, over medium heat. Lightly coat the bottom in a non stick cooking spray. Add chopped onions and garlic. Cook, stirring the onions until the onions almost become transparent.

Open the can of whole tomatoes and pour contents into the stockpot. Gently begin breaking up the tomatoes with a wooden spoon. As you add and stir in vegetables, the tomatoes will continue to break apart.  Add the chopped carrot, pepper, and stir to combine, adding water if necessary.

Add the red lentils, and spices. Stir and cover, 5-10 mins. While the lentils are cooking, cube the yellow squash.  Add the yellow squash to the curry. Add water if necessary to desired thickness.  Once the yellow squash becomes tender, reduce heat and slowly pour in the coconut milk. Bring the heat up slightly, stir, taste and adjust spices if necessary.

Serve on top of a bed of millet (or other grain). Garnish with toasted pumpkin seeds and chopped scallions.