Summer Millet Saute
with lemon broccolini

Name: Summer Millet Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 oz Cheese, parmesan, grated; 2 cloves Garlic, chopped; 1 lb Zucchini, diced; 8 leaves Basil, fresh, chiffonade; 1 1/2 cups Corn kernels, fresh or frozen; 1 oz Pine nuts (sub chopped pecans); 1 Tbsp Oil, cooking; 1/4 cup White wine (sub stock); 1/4 cup Stock, any type; ~2 cups Millet, cooked (leftover from Monday); 1/4 cup Pesto; 1 Tbsp Butter; 1 tsp Lemon juice; 12 oz Broccolini, trimmed; 2 tsp Lemon juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This hearty stovetop dish cooks just like risotto though it's made with millet instead of traditional rice. Plus, there are no long cook times in this weeknight-friendly variation. Thanks to millet that was pre-cooked earlier in the week, this dish cooks in a matter of minutes.

Dependency

Dry Rub Chicken

Ingredients

Metric

Servings:

Summer Millet Saute:

Cheese, parmesan - 2 oz , grated
Garlic - 2 cloves , chopped
Zucchini - 1 lb , diced
Basil, fresh - 8 leaves , chiffonade
Corn kernels, fresh or frozen - 1 1/2 cups
Pine nuts - 1 oz (sub chopped pecans)
Oil, cooking - 1 Tbsp
White wine - 1/4 cup (sub stock)
Stock, any type - 1/4 cup
Millet, cooked (leftover from Monday) - ~2 cups
Pesto - 1/4 cup
Butter - 1 Tbsp
Lemon juice - 1 tsp

Lemon Broccolini:

Broccolini - 12 oz , trimmed
Lemon juice - 2 tsp

Prep

Cheese / Garlic / Zucchini / Corn (if using fresh cobs) / Broccolini - Prep as directed. Store separately. (Can be done up to 4 days ahead)
Basil / Corn (if using frozen) - Chiffonade basil. Defrost frozen corn in the microwave.

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Make

Heat a skillet over medium heat. Add pine nuts and toast until golden brown (watch them closely so they don’t burn), ~2 minutes. Set nuts aside and return pan to heat.
Add oil and then zucchini with a pinch of salt. Saute until zucchini is tender, 2 to 3 minutes. Add garlic and saute for 1 minute more.
Pour wine and stock over zucchini and bring to a simmer. Simmer for 1 minute and then add millet and corn. Saute until millet and corn are heated through.
Remove pan from heat and stir in pesto, butter and lemon juice (portion for the saute) until butter melts. Season with some salt and pepper.
Place broccolini in a microwave-safe bowl and cover with a damp paper towel. Microwave until broccolini is tender, 3 to 4 minutes. (If you prefer, you can saute broccolini in a skillet with some oil until tender, 5 to 7 minutes.) Squeeze lemon juice (portion for the broccolini) over top and season with some salt and pepper.
Just before serving, top millet with cheese, basil and pine nuts. Enjoy with broccolini on the side.

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