Millet with Roasted Tomatoes and Sauteed Spinach

Millet with Roasted Tomatoes and Sauteed Spinach

Millet, a tiny grain from North Africa, is an excellent source of iron. Its texture, when cooked, resembles couscous, making it a great base for the juicy roasted tomatoes and garlicky sautéed spinach in this recipe.

Yields: 8 Servings

Ingredients

1 cup millet
5 tsp olive oil divided
Cooking spray (or additional olive oil)
1 pound cherry tomatoes
1 pinch kosher salt
1 pound fresh spinach (baby or full size leaf)
2 large cloves garlic

Salt and pepper to taste

 
Instructions
Preheat oven to 375° and line a rimmed baking sheet with foil. Spray with cooking spray to lightly coat. Rinse tomatoes, pat dry, remove stems, cut in half, and scoop out the seeds. Toss the tomato halves with 2 teaspoons of olive oil, a pinch of kosher salt and a few grinds of black pepper. Spread the tomatoes on the baking sheet and roast in the oven, turning at least once, for 30-40 minutes or until they are shriveled, soft and slightly caramelized.Spray a heavy non-stick skillet with cooking spray; add the millet and toast gently over medium heat until the grains are lightly toasted, stirring occasionally. Bring 2 cups of water to a boil in a sauce pan, add 1 teaspoon of olive oil and the millet. Stir, return to a boil and then cover and simmer over a low flame for 25 to 30 minutes until the water is absorbed. Millet kernels will split and puff, resembling couscous.

Rinse spinach well, remove any woody or thick stems, and chop coarsely. The spinach does not have to be very dry – water clinging to the leaves will help to steam the spinach later. Mince the garlic. Heat 2 teaspoons of olive oil in the non-stick skillet over medium heat and gently sauté the garlic for about 30 seconds, just enough to slightly soften it. Do not let the garlic brown. Add the spinach, toss quickly with tongs, and then cover to allow the spinach to wilt, about 1 to 2 minutes for baby spinach, longer for full size leaves. Toss the spinach to make sure that all the greens have wilted and remove from the heat.

Pour cooked millet into a serving dish and add the spinach and roasted tomatoes. Toss gently to combine. Season to taste with additional salt and pepper if desired.

Notes

  • Dry millet is available in supermarkets where whole grains and rice are sold.  Arrowhead Mills is a common brand.
  • Use a melon baller or teaspoon to remove the seeds from the tomatoes. You can leave them in but the resulting roasted tomatoes will be very liquid.
  • The best way to wash greens is to fill a large bowl (or your clean sink) with cold water and swish the greens, allowing the leaves to float to the top and any debris to fall to the bottom. Carefully remove the leaves without disturbing the water, drain the dirty water, rinse out the bowl or sink, and then repeat a few more times until the water runs clear.

  Nutritional Information per Serving (1/8 of dish):  Calories = 126 (35 from fat); Total fat = 4g (0g Sat); Cholesterol = 0mg; Sodium = 50mg; Potassium = 503mg; Total Carb = 21g (3g Fiber); Protein = 4g

 

Comments are closed.