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.
  • 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)
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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

  1. 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.)
  2. 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.
  3. 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.
  4. Assemble the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
  5. 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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