Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Millet Bowl with Stuffed Grape Leaves and Yogurt-Hummus Sauce
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 25 min
- Cook: 25 min
- Yield: 4 grain bowls (about 1 cup of millet each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 34 mg
- Sodium
- 528 mg
Of all the gluten-free foods out there, millet is at the top of our list for its versatility - it can be porridge, popped or fluffy (as it is in this Greek-inspired bowl recipe). To save prep time later, cook batches of millet, cool and store in freezer bags for up to 1 month. If you like, sub leftover chicken for the sausage, or keep the bowl vegetarian.
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 25 min
- Cook: 25 min
- Yield: 4 grain bowls (about 1 cup of millet each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 34 mg
- Sodium
- 528 mg
Ingredients
Directions
- Make the millet: Bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the millet and 1 teaspoon salt. Stir, cover and reduce heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove the pan from the heat, and let sit, covered, for 15 minutes. Add 2 tablespoons of the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made and refrigerated, covered, up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
- Cook the sausage: While the millet cooks, heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add the sausage, and cook, stirring frequently and breaking up into smaller, bite-size pieces, until the sausage is browned and cooked through, about 5 minutes.
- Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, hot sauce and 1/4 teaspoon salt in a small bowl.
- Assemble the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
- Build the bowls: Divide the millet evenly among 4 bowls. Make neat piles and/or rows of the sausage, tomato-pepper salad, pickled beets, grape-leaf coins, cucumbers, sauce. Sprinkle with some french-fried onions and za'atar and serve with a lemon wedge.
Cook’s Note
Find the za'atar in specialty stores or even your local market. Pronounced "zah-tar," it's a flavorful Middle Eastern spice blend of thyme, marjoram, sumac (a fruity, astringent berry) and toasted sesame seeds-like magic dust!
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