Cinnamon-Scented Millet with Grilled Summer Vegetables

Cinnamon-Scented Millet with Grilled Summer Vegetables
Staff Writer
Cinnamon-Scented Millet with Grilled Summer Vegetables
Jane Bruce
Cinnamon-Scented Millet with Grilled Summer Vegetables

If you're a fan of couscous, then you might like this healthy summer vegetable whole-grain pilaf. Millet is a grain that cooks up nice and dry like couscous but with a chewier texture. Many historians point to its origins in China, where millet was used to make flour for noodles. Unlike many whole grains, millet cooks quickly, in 20 minutes or less.

The dressing for this recipe has a touch of honey in it; it's not cloying or candy-like in its flavors as honey-based dressings can sometimes become. Instead, it delivers a subtle sweetness to the pilaf that doesn't mask the naturally smoky flavor of the grilled vegetables.

Click here to see Quinoa and Beyond: 7 Great Recipes.

8
Servings
364
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 quart water
  • 2 Cups millet
  • 1 cinnamon stick
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large eggplant, cut lengthwise into 1/2-inch-thick slices
  • 2 zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1 small onion, cut into 1/2-inch-thick rounds
  • 2 Tablespoons grapeseed oil
  • 1 Tablespoon honey
  • Juice of 1/2 lemon
  • Juice of 2 Valencia oranges
  • 1/2 Cup extra-virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 Cup mint leaves, chopped
  • 1 Cup basil leaves, torn

Directions

Preheat a gas grill or cast-iron grill pan on medium-high heat.

In a medium-sized pot, bring the water to a boil over high heat. Add the millet and cinnamon stick, season with salt and pepper, to taste, and reduce the heat to a simmer. Cover with a lid and cook until the water has evaporated and the grains are fluffy, about 20 minutes.

Coat the eggplant, zucchini, and onion in the grapeseed oil and place on the grill. Cook until grill marks appear, about 5-7 minutes on each side. Season with salt and pepper, to taste.

Meanwhile, in a large mixing bowl, whisk together the honey, lemon juice, orange juice, and olive oil to make the dressing. Season with salt and pepper, to taste.

Dice the grilled vegetables once they have cooled and transfer to the bowl with the dressing. Add the millet, tomatoes, cucumber, mint, and basil and toss thoroughly to combine.

Nutritional Facts

Total Fat
19g
27%
Sugar
2g
2%
Saturated Fat
12g
50%
Carbohydrate, by difference
42g
32%
Protein
7g
15%
Vitamin A, RAE
66µg
9%
Vitamin C, total ascorbic acid
29mg
39%
Vitamin K (phylloquinone)
104µg
100%
Calcium, Ca
74mg
7%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
42µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
77mg
24%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
179mg
26%
Selenium, Se
17µg
31%
Sodium, Na
7mg
0%
Water
36g
1%
Zinc, Zn
2mg
25%

Cinnamon Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Cinnamon Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.