Today we’re sharing a recipe that’s perfect for lunch – especially for the work week. This Millet “Burrito Bowl” from The Happy Cook by Daphne Oz is full of nutritional and fresh ingredients from beans to pumpkin seeds, making for a delicious and healthy meal.
In The Happy Cook, Daphne Oz–author of the New York Times bestselling cookbook Relish and co-host of The Chew–is back with a cookbook filled with smart advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes that will transform the most nervous or reluctant novice into a happy, confident home cook. Daphne makes cooking fun and relaxing and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy. The Happy Cook is on sale now. Purchase a copy from your favorite retailer.
MILLET “BURRITO BOWL”
When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. Every. Single. Day. It may be true what they say about boy-driven cravings—it’s all about the frat food.
This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner). The millet is hearty and filling, and the beans provide a good amount of protein and fiber, which helped keep me full . . . especially useful because I always seemed to be hungry. I love to throw the peppery arugula and radishes in this mix because they lighten it up a bit and give good crunch. The dressing is bright and tangy, with lots of lime and toasted cumin. If you go for the extras, a ladle of salsa and little dollop of sour cream at the end makes it all very messy, but very, very delicious. (If you’re pregnant or nursing, be sure to use a pasteurized variety when you choose your cheese!)
MAKES 8 SERVINGS
- Kosher salt
- 1 1/2 cups millet
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/4 cup fresh lime juice (3 to 4 limes), plus 1 lime cut into wedges for serving
- Freshly cracked black pepper
- One 15-ounce can pinto or black beans, drained and rinsed
- 4 radishes, halved and thinly sliced
- 4 scallions, finely chopped
- 4 cups baby arugula or torn arugula
- 3/4 cup crumbled Cotija, feta, or goat cheese
- 1/4 cup roasted and salted pumpkin seeds (pepitas)
- Salsa and sour cream for serving (optional)
Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
Toast the cumin and coriander seeds over medium heat in a small, dry skillet for 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from the skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
In a small bowl, combine the cumin and coriander, lime juice, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.
TIP: Add even more protein by stirring in shredded cooked chicken or salmon, or a dose of healthy fat with chopped avocado.
TIP: If whole seeds are not available, use 1 teaspoon ground cumin and ½ teaspoon ground coriander.
