Millet Bowl with Stuffed Grape Leaves and Yogurt-Hummus Sauce

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.]

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
25 min
Cook:
25 min

Yield:
4 grain bowls (about 1 cup of millet each)
Level:
Easy

Ingredients
  • 1 cup millet, rinsed
  • Kosher salt
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 pound merguez or fresh chorizo sausage, casings removed
  • 1/3 cup Greek yogurt
  • 1/3 cup hummus
  • Juice of 1/2 lemon, plus remaining half, quartered
  • A few dashes of hot sauce
  • 1 medium ripe tomato, finely chopped
  • 1/2 small green bell pepper, seeded and finely chopped
  • 1/2 cup fresh parsley leaves, finely chopped
  • 1/2 cup sliced pickled beets
  • 4 stuffed grape leaves, sliced into coins
  • 1 Kirby cucumber, sliced into thin rounds
  • 1/2 cup crispy french-fried onions
  • 1 tablespoon za'atar
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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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