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:

1 pound merguez or fresh chorizo sausage, casings removed

1 Kirby cucumber, sliced into thin rounds

1/2 cup fresh parsley leaves, finely chopped

1/2 cup crispy french-fried onions

4 stuffed grape leaves, sliced into coins

1/3 cup Greek yogurt

1/2 small green bell pepper, seeded and finely chopped

A few dashes of hot sauce

1/3 cup hummus

Juice of 1/2 lemon, plus remaining half, quartered

Kosher salt

1 cup millet, rinsed

2 tablespoons plus 1 teaspoon olive oil

1/2 cup sliced pickled beets

1 medium ripe tomato, finely chopped

1 tablespoon za'atar

Equipment:

sauce pan

frying pan

microwave

whisk

bowl

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:

Quickview
370k Calories
10g Protein
14g Total Fat
49g Carbs
43% Health Score
Limit These
Calories
370k
19%

Fat
14g
23%

  Saturated Fat
3g
20%

Carbohydrates
49g
16%

  Sugar
4g
5%

Cholesterol
0.83mg
0%

Sodium
386mg
17%

Get Enough Of These
Protein
10g
21%

Vitamin K
156µg
149%

Manganese
1mg
66%

Vitamin A
1851IU
37%

Vitamin C
27mg
33%

Fiber
7g
31%

Copper
0.61mg
30%

Folate
99µg
25%

Iron
4mg
25%

Magnesium
99mg
25%

Phosphorus
238mg
24%

Vitamin B1
0.31mg
20%

Vitamin B6
0.36mg
18%

Vitamin B2
0.26mg
15%

Vitamin B3
3mg
15%

Potassium
449mg
13%

Zinc
1mg
11%

Vitamin E
1mg
10%

Calcium
88mg
9%

Vitamin B5
0.8mg
8%

Selenium
3µg
5%

Vitamin B12
0.13µg
2%

covered percent of daily need
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