Ingredients
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1 cup
whole millet
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1/2 cup
diced shallots
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1 teaspoon
olive oil
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1 tablespoon
minced garlic
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2 cups
low-sodium chicken broth
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1/3 cup
diced sun-dried tomatoes in oil, drained
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2 cups
chopped chard
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4
eggs
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4 pieces
Italian turkey sausage
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2 tablespoons
fresh chives
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8
slices of fresh parmesan
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Fresh ground pepper to taste
Directions
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1. In a large saucepan, toast 1 cup of millet over medium heat for 2 minutes. Add 1 tsp of olive oil and 1/2 C of shallots to the pot and cook for 1 minute. Next add 1 Tbsp of minced garlic and saute for 1 minute.
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2. Pour 2 cups of chicken broth into the pot, bring to a boil, reduce to a simmer, and cook covered for 15 to 20 minutes. If you cook the millet too long it will become mush, so you’ll be shooting for a more al dente texture. While the millet is cooking, prep the remainder of your ingredients.
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3. Once the millet is done cooking, remove from the heat and stir in 1/2 C diced sun-dried tomatoes and 2 C chopped chard. Cover your millet pilaf and allow it to sit and wilt the chard while you cook your sausage and eggs.
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4. Grill one Italian turkey sausage link and fry 1 egg per person.
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5. Plate your millet pilaf, sausage, and fried egg together. Top with fresh cracked pepper to taste and garnish with a sprinkle of fresh chive and slices of fresh parmesan.
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