Healthy and Creamy Millet with Pumpkin and Sage

Try serving this creamy, naturally-gluten free millet dish at your next fall dinner

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1 cup pumpkin puree
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper

 

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

In large saucepan, sauté onion, garlic, and sage over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 3   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Halfway through adding the liquid, stir in pumpkin puree. Once the millet is al dente, remove from the heat and stir in butter and cheese. Season with salt and pepper and serve.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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easy Millet with Broccoli Rabe and Parmigiano

This Italian inspired millet "risotto" is easy to make, and can be partially made ahead of time

 

Ingredients

• 3/4 pound broccoli rabe, tough stems removed
• 1 teaspoon red chili flakes
• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 3 tablespoons unsalted butter
• 1/4 cup grated Parmigiano-Reggiano cheese
• Kosher salt
• Freshly ground pepper

 

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

Heat 1 tablespoon of oil in large saucepan over moderate heat. Add broccoli rabe and chili flakes and sauté until wilted, about five minutes. Remove from heat and set aside.

Step 3   

In the same pan, sauté onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 4   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and add the broccoli rabe, butter, and cheese. Season with salt and pepper and serve.

 

Make Ahead

The broccoli rabe can be sautéed a day ahead. Store in an air-tight container and refrigerate.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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Healthy Eggplant with Pomegranate, Millet and Mint

Add in some tomato, the zing of pomegranate molasses, generous handfuls of fresh herbs and the pop of pomegranate seeds, and you have something truly special.

 

Ingredients

• 1 large eggplant
• 1 teaspoon fine sea salt
• 1 cup raw hulled millet
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1 tablespoon finely grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Pinch of ground cinnamon
• 3 large tomatoes, cores removed and finely diced
• 2 to 4 tablespoons water
• 2 tablespoons pomegranate molasses
• Seeds from 1 pomegranate
• Handful of fresh mint, for serving
• Handful of cilantro leaves, for serving

 

How to Make It

Step 1   

Dice eggplant into 1/2-inch pieces. Place in a large bowl, sprinkle with salt and mix well. Set aside for 20 to 30 minutes.

Step 2   

Meanwhile, to prepare the millet, rinse under cold running water and drain well. Place into a medium saucepan, add 2 cups water and a good pinch of salt. Bring to a boil, cover with a lid and reduce to the lowest setting.

Step 3   

Cook for 20 minutes, by which time all the water will have been absorbed and the millet will be tender. Remove from the heat, keep the lid on and allow to sit for 5 minutes before fluffing up with a fork. Set aside to cool slightly while periodically fluffing up with a fork to prevent clumps.

Step 4   

Drain liquid from the eggplant. Heat olive oil in a large skillet over medium heat. Add eggplant and cook for 4 to 5 minutes, stirring often until golden and tender. Add garlic and ginger and cook while stirring for 30 seconds. Add the spices and cook 20 seconds, or until fragrant. Add chopped tomatoes and a touch of water (just enough to stop the base from catching and burning). Reduce the heat, partially cover the pan with a lid and cook for 10 to 12 minutes, until the tomatoes have collapsed and formed a thick sauce and the eggplant is meltingly soft. Add pomegranate molasses and adjust seasoning, if needed.

Step

Step 5   

Serve eggplant with millet and sprinkle with pomegranate seeds, mint and cilantro.

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Healthy Millet "Risotto" with Beets and Ricotta

Roasted beets and whole-milk ricotta cheese give this creamy millet "risotto" fresh flavor

 

How to Make It

Step 1   

Preheat the oven to 350°. Arrange the beets in a roasting pan, cover tightly with foil, and bake for 1 hour, until the beets are tender. When cool, peel and trim beets, dice, and set aside.

Step 2   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 3   

In large saucepan, sauté onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 4   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and stir in beets, butter, and Parmigiano-Reggiano cheese. Season with salt and pepper, top with ricotta, and serve.

 

Make Ahead

The beets can be roasted up to two days ahead. Store in an air-tight container and refrigerate.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

 

Ingredients

• 1 pound red beets
• 1 tablespoon extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• 1 pound whole milk ricotta cheese
• Kosher salt
• Freshly ground pepper

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easy Truffled Millet Porridge with Wild Mushrooms

White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you're unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste

 

Ingredients

• 4 tablespoons unsalted butter
• 8 ounces fresh shiitake mushrooms, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh thyme
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 teaspoon white truffle oil
• Kosher salt
• Freshly ground pepper

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

In a large saucepan, melt one tablespoon of butter and one tablespoon of oil over moderate heat. Add the mushrooms and thyme, and sauté until the mushrooms are browned and tender, about 5 minutes. Remove from the pan and set aside. In the same pan, sauté the onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 3   

Add the stock mixture to the millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and add the butter, truffle oil, and cheese. Season with salt and pepper and serve.

 

Make Ahead

The mushrooms can be sautéed a day ahead. Store in an air-tight container and refrigerate.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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