Millet Bowl with Stuffed Grape Leaves and Yogurt-Hummus Sauce

Millet Bowl with Stuffed Grape Leaves and Yogurt-Hummus Sauce could be just the gluten free recipe you've been looking for. One portion of this dish contains about 38g of protein, 58g of fat, and a total of 887 calories. For $3.11 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have chorizo sausage, millet, fresh parsley leaves, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. A few people made this recipe, and 32 would say it hit the spot. It works well as a main course. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 90%, this dish is spectacular. If you like this recipe, you might also like recipes such as Brown Rice-Stuffed Grape Leaves in Tomato Sauce, Millet Methi Pulao - Foxtail Millet Pulav with Fenugreek Leaves - Indian Millet s, and Stuffed Grape Leaves.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Make the millet: Bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat.

2. 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.

3. Remove the pan from the heat, and let sit, covered, for 15 minutes.

4. Add 2 tablespoons of the oil, and fluff the millet with a fork.

5. 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.)

6. Cook the sausage: While the millet cooks, heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat.

7. 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

1. Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, hot sauce and 1/4 teaspoon salt in a small bowl.

2. Assemble the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.

3. 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 Information:

covered percent of daily need