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
363
Calories Per Serving
Deliver Ingredients

Ingredients

  • quart water
  • 2  Cups  millet
  • cinnamon stick
  • Kosher salt and freshly ground black pepper, to taste
  • large eggplant, cut lengthwise into 1/2-inch-thick slices
  • zucchini, cut lengthwise into 1/2-inch-thick slices
  • 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
  • pint cherry tomatoes, halved
  • 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
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
41g
32%
Protein
7g
15%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
37µg
41%
Calcium, Ca
31mg
3%
Choline, total
5mg
1%
Fiber, total dietary
5g
20%
Folate, total
49µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
178mg
25%
Selenium, Se
2µg
4%
Sodium, Na
8mg
1%
Water
36g
1%
Zinc, Zn
1mg
13%

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.