If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I got a beautiful beetroot form a friend/farmer and wanted to experiment with it. I love millet and I am trying to see how versatile it can be. I made up this recipe from sratch, looking for something new.
It ended up being a very different dish from a risotto --less creamy and starchy-- but very interesting nonetheless. Kernels were well separated and perfectly combined with the rest of the ingredients: very simply beetroot, parmigiano and thyme. - Valeria Necchio
- 1 cup uncooked millet
- 5 cups hot vegetable stock
- 1 garlic clove, pealed and pressed
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 cups steamed beetroot, diced
- 1/4 cup grated Parmigiano Reggiano
- salt, to taste
- fresh thyme, to taste
- In a medium saucepan, heat 1 T olive oil over medium fire.
- Add the garlic clove and fry for 5 minutes, then remove it.
- Add diced beetroot and stir fry for 5 minutes.
- Add millet and toast it over medium fire, stirring from time to time, about 3 minutes.
- Add hot stock 1 cup at a time, letting it get absorbed completely before pouring another cup.
- Once stock is almost all absorbed and millet cooked, turn off the fire and season with 1/2 T olive oil.
- Add parmigiano and stir well, until cheese is blended and melted. Add salt if needed
- Serve warm with thyme leaves and parmigiano to taste.
- This recipe was entered in the contest for Your Best Root Vegetable Side
Butter, Butter, Repeat
Puff pastry: No pain, all the gain.
Puff Pastry Primer
Shop our Father's Day collection.
Recipe of the Day
All the spring pastabilities.
That was a close shave.