Give another grain a try. One of the most common staple grains in other parts of the world, millet (available from Bob's Red Mill) is a naturally gluten-free whole grain. Its nutty corn flavor pairs well with tart cherry tomatoes, thyme, and Parmesan in this easy side. Cooking the millet in a little butter until it's fragrant and golden is worth the extra couple minutes to bring out the toasty grain flavor. Serve with seared scallops or top with a poached egg and round out your plate with a baby kale salad.

Mary-Claire Britton
This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

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Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring dry millet, unsalted chicken stock, and kosher salt to a boil in a saucepan; reduce heat to low, cover, and simmer 25 minutes. Stir in unsalted butter. Heat olive oil in a large skillet over medium-high. Add minced garlic clove, halved cherry tomatoes, and fresh thyme sprigs; sauté 5 minutes. Add dry white wine; discard thyme sprigs. Top millet with tomato mixture and shaved Parmesan cheese.

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Nutrition Facts

210 calories; fat 9g; saturated fat 3g; protein 7g; carbohydrates 23g; fiber 4g; sugars 4g; sodium 264mg.
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