Millet is a grain that we were not familiar with. We got millet from a store that sells grain in bulk after having conversation with a gluten-intolerant friend. She had to find alternatives to common sources of carbs, and millet was one of her choice. I did some recipe searching for what to do with the millet we had. I chose a salad recipe and did some twist to match vegetables I still had. It's Friday after all, there were not many vegetables left.
One thing I considered doing was to make it as simple as possible. I tried hard not to make a lot of mess and not to use a lot of kitchen stuffs. I had to finish my thesis proposal and hubby was busy detailing and waxing our car. I didn't want to spend much time on cleaning the kitchen, and neither did he. He's been working on the car since a week ago. He even rents a garage so he doesn't have to finish the whole thing at once. He is so busy with his job, so he can start doing the car after work only. Since the days are getting shorter, he doesn't have much time during weekday. This weekend is not good for him also since he has a choir practice at noon and concerts at night.
Anyway, I found a kale recipe that doesn't need cooking. The recipe called massaged kale. To soften, the kale is soaked with lemon then massaged until soft. I think the acid in the lemon juice helps to break down the kale's cell walls just like what vinegar does to cabbage for coleslaw. Cooking kale ruining its beautiful color and texture, so I like this option. Other things I mixed into the cooked millet were chopped red radishes, stir fried onion, raisins, basil, Parmesan cheese, and shrimps. I used a spicy seasoning my friend Jocelin sent us from New Mexico. The strong flavor of the shrimps complemented the subtle taste of the salad. We loved it!
Ingredients: 2 cups of millet (I cooked it using a rice cooker using 3 cups of water) 1 bunch of kale, leafy part only, chopped
Juice of 1 lemon
1 onion, sliced
1 onion, sliced
Shrimps or any other meat
Mixed chopped kale with lemon juice. Massage until leaves are tender. Add olive oil. Stir fry the onion until tender. Cook the shrimp.
Mix kale, onion, radishes, raisin, and basil to the cooked millet. Sprinkle with aged Parmesan cheese or any cheese you prefer. Top with shrimps.