July 21, 2016
Rainbow Summer Millet Rolls
Makes six rolls
1/2 cup (115g) dry millet
1 1/2 cups (340ml) water
1 15-ounce can (425g) chickpeas, rinsed and drained
2 to 3 garlic cloves, chopped
3 tablespoons tahini
3 tablespoons lemon juice
1 to 2 tablespoons extra virgin olive oil
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and black pepper to taste
4 to 6 large collard leaves
2 to 3 cups (450ml-675ml) warm water
6 8-inch round rice paper sheets
3 carrots, cut into 3-inch long matchsticks
1/4 head red cabbage, sliced into strips
1. Toast the millet in a medium pot over medium heat for about 3 to 4 minutes. Be sure to stir several times to prevent burning. When the millet is golden, add the water and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let sit, still covered, for 10 minutes. Remove the lid and fluff with a fork.
2. While the millet is sitting, combine the chickpeas, garlic, tahini, lemon juice, oil, cumin, paprika, salt and pepper in a food processor and process until smooth and creamy to make the hummus. Add 1 cup (225g) of hummus to the millet. Stir until combined and set aside.
3. Lay a collard leaf on a cutting board, underside up. Chop off the bottom of the stem, then run a knife parallel to the leaf surface along the thick, woody center stem, shaving it off. Repeat with the remaining leaves. If they are large, trim the top, bottom, and sides of each leaf to form a 4-inch square. Reserve the trimmings from the top and sides (the bottom and stems can be discarded).
4. Fill a wide bowl with the warm water. Submerge one rice paper sheet in the water and promptly remove. Lay it on a dry surface, preferably not wood. Place one collard leaf square on the rice paper with the underside of the leaf up. The corners of the collard leaf should touch the edge of the rice paper, but not hang over.
5. Spread a 1/4 cup (60g) of the millet mixture in a row down the center of the leaf along the main vein, not extending past the edges of the leaf. On top of the millet mixture, lay a couple carrot sticks, bell pepper slices and a few strips of red cabbage. Top with a few collard leaf trimmings, if you have them.
6. Starting with the edge closest to you, begin to roll the rice paper over the fillings. Fold the sides over the fillings and continue to roll, using your fingers to tuck in the fillings as you go. Set aside, seam side down. Repeat with the remaining ingredients and serve immediately. If you wish to serve them later, wrap each roll individually in plastic wrap and chill for 1 to 5 hours.