Millet with Arugula, Raisins and Red Cabbage


For this dish, we will make our own Garam Masala, and we will combine it together with the dominant taste of the millet and the rich aromas of the spice mixture will create a perfect canvas for rocket and red cabbage To shine trough.

Serves: 4
Preparation Time: 20 min

INGREDIENTS:
1 cup – Millet
2 tbsp – Olive Oil
½ tbsp – Garam Masala Mix*
Salt to taste
1 large leaf – Red Cabbage, thinly sliced lengthwise
2 cups – Rocket
2 sprigs – Mint, finely sliced *
Juice of 1 ½ Lemon
4 tbsp – Roasted Peanuts, chopped *
4 tbsp – Raisins
1 tbsp – Orange Jam (alternatively you can use honey)

* To make the Garam Masala Mix combine 1 tbsp Cumin, ½ tbsp Smoked Red Bell Pepper powder (or Paprika), ¼ tbsp Curry powder, ¼ tbsp Coriander Seeds and Chilli (optional).
* If you don’t have fresh mint, you can use coriander or parsley, it works as well.
*If you have an allergy to peanuts, or don’t have any at home, you can use toasted almonds or toasted sunflower seeds.

METHOD TO COOK MILLET
In a medium sized pot add 1 cup of millet, 2 tbsp of olive oil and ½ tbsp of the Garam Masala Mix. Toast everything over medium heat for until it becomes fragrant. Be careful not to let it burn.
Add 2 cups of water (since the pan is hot, the water will sputter a bit when you pour it in so be careful)
After adding water and a pinch of salt, give the millet a good stir.
Increase the heat to high and bring the mixture to a boil.
Decrease the heat to low and cover the pot. Simmer until the grains absorb most of the water, about 15 minutes. Avoid the temptation to peek or stir too much (unless its sticking to the bottom). Stirring too vigorously will break up the grains and change the texture.
Remove from heat and add the raisins on top to moisten with the steam, and let it sit covered for 10 minutes.
After millet sits, fluff it and mix it with a fork.

METHOD TO COMBINE THE DISH:
In a small bowl combine 1 tbsp of orange jam (or honey) with juice of 1 ½ lemon.
Add the red cabbage and the jam-lemon mixture in a pan over medium heat and cook it lightly for about 2 minutes.
Add the cooked millet and raisins into a large bowl, and add the chopped rocket, mint, peanuts and the cooked red cabbage into the bowl and mix everything together.
Serve and enjyoy! :)

Recipe developed by: Onur Malay (anarchycuisine.com/’s Author) intern for Farm Product Transformation Internship.

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