Cinnamon-Scented Millet with Grilled Summer Vegetables

Staff Writer
Cinnamon-Scented Millet with Grilled Summer Vegetables
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.

Ready in
40 m
8
Servings
416
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.

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.

Nutritional Facts

Total Fat
20g
30%
Sugar
9g
N/A
Saturated Fat
3g
13%
Protein
8g
17%
Carbs
55g
18%
Vitamin A
50µg
6%
Vitamin B6
0.4mg
22.3%
Vitamin C
36mg
60%
Vitamin E
4mg
18%
Vitamin K
38µg
48%
Calcium
75mg
8%
Fiber
10g
40%
Folate (food)
104µg
N/A
Folate equivalent (total)
104µg
26%
Iron
3mg
18%
Magnesium
101mg
25%
Monounsaturated
11g
N/A
Niacin (B3)
4mg
18%
Phosphorus
217mg
31%
Polyunsaturated
5g
N/A
Potassium
709mg
20%
Riboflavin (B2)
0.3mg
16.1%
Sodium
1062mg
44%
Sugars, added
2g
N/A
Thiamin (B1)
0.3mg
22.1%
Zinc
1mg
10%

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