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) |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 295 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 34 mg |
| Sodium | 528 mg |