Karina’s Millet with Cranberry, Chestnuts, and Brussels Sprouts Recipe
Author: Karina Hines
Serves 4
Ingredients
- 1 Tbs + 1 Tbs +1 Tbs extra-virgin olive oil
- 1 red onion, finely chopped
- 3 celery stalks, finely chopped
- 3 cloves garlic, finely chopped
- 1 Tbs fresh ginger, finely chopped
- 2 Tbs fresh parsley, finely chopped
- ½ cup dried cranberries, finely chopped
- ½-1 cup cooked chestnuts, finely chopped
- 1 cup millet
- 3-4 cups vegetable stock
- ½ cup cranberries, soaked in ½ cup warm water for at least 15 mins
- Juice of 1 lemon
- 6-8 Brussels sprouts, thinly sliced
- 2 Tbs fresh parsley, chopped
- Salt & pepper
Instructions
- Heat a medium saucepan over medium to high heat. Add olive oil and fry onion, celery, garlic, ginger and parsley until beginning to brown, about 3 minutes. Add chopped dried cranberries and chestnuts; cook another 2 minutes until everything has a nice little crunch. Remove from the pan and set aside.
- Add olive oil and millet to the pan and toast stirring for 3 minutes until its turns a light golden brown. Add soaked cranberries and 3 cups stock; bring to a boil, reduce to simmer, cover 10-15 minutes, stirring occasionally.
- Uncover and continue cooking until moisture is absorbed and millet is fluffy. Taste to be sure it is completely cooked; if it needs a little longer, then return lid to pan turn off heat and let sit for another 10 minutes, it should be soft with no excess water.
- Stir in chestnut mixture, Brussels sprouts and extra fresh parsley; add lemon juice and tablespoon of olive oil; season to taste.
Denise's Tricks N' Tips
Karina’s Note:
Love chestnuts? Slice an extra cup and stir in with the Brussels sprouts.
Like roasted Brussels sprouts? Slice them in half, toss with 1 Tbs olive oil and sprinkle of salt, roast in an oven heated to 375 for about 20 minutes and add to the dish at the end.
Day-after Thanksgiving treat: when you have lots of turkey leftovers, dice the turkey, stir turkey into the cold millet mixture & shape into burger style patties. Gently sauté until light brown in color and serve with leftover cranberry sauce.
Love chestnuts? Slice an extra cup and stir in with the Brussels sprouts.
Like roasted Brussels sprouts? Slice them in half, toss with 1 Tbs olive oil and sprinkle of salt, roast in an oven heated to 375 for about 20 minutes and add to the dish at the end.
Day-after Thanksgiving treat: when you have lots of turkey leftovers, dice the turkey, stir turkey into the cold millet mixture & shape into burger style patties. Gently sauté until light brown in color and serve with leftover cranberry sauce.