Victor Protasio
Serves 4 (serving size: 1 cup)

Give another grain a try. One of the most common staple grains in other parts of the world, millet (available from Bob's Red Mill) is a naturally gluten-free whole grain. Its nutty corn flavor pairs well with tart cherry tomatoes, thyme, and Parmesan in this easy side. Cooking the millet in a little butter until it's fragrant and golden is worth the extra couple minutes to bring out the toasty grain flavor. Serve with seared scallops or top with a poached egg and round out your plate with a baby kale salad.

How to Make It

Bring dry millet, unsalted chicken stock, and kosher salt to a boil in a saucepan; reduce heat to low, cover, and simmer 25 minutes. Stir in unsalted butter. Heat olive oil in a large skillet over medium-high. Add minced garlic clove, halved cherry tomatoes, and fresh thyme sprigs; sauté 5 minutes. Add dry white wine; discard thyme sprigs. Top millet with tomato mixture and shaved Parmesan cheese.

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