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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Healthy Cabbage Slaw with Ginger Tahini Dressing

While we love making this no-cook dish in the summer, it is worth making any time of year. The bright ginger dressing and the crunch of two types of cabbage can almost make you think the weather outside is delightful.

 

SERVES 4

INGREDIENTS

For the ginger-tahini dressing:

• 3 scallions, white and light green parts only, minced
• 1/4 cup low-sodium tamari or soy sauce
• 1/4 cup water
• 2 tablespoons tahini
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon pure maple syrup
• 1 1/2 tablespoons freshly grated ginger
• 1/2 teaspoon crushed red pepper flakes

For the salad:

• 2 cups shredded red cabbage
• 1/2 cup shredded napa cabbage
• 2 carrots, coarsely grated
• 1 medium-sized beet, coarsely grated
• 1 cup cilantro, finely chopped
• 1 jalapeño pepper, seeded and cut into thin slivers
• 1 cup cooked, shelled edamame
• 1/2 cup peanuts
• 1/2 cup raisins
• 2 tablespoons sesame seeds

INSTRUCTIONS

1. Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.

2. Place the red cabbage, napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.

RECIPE NOTES

This salad can be prepared a day in advance. Keep the chopped veggies and salad dressing separate in the fridge and toss everything together when ready to serve.

The dressing will keep in the fridge for up to 5 days.

 

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