Best 4 Millet With Baby Spinach Side Dish Or Warm Salad Recipes

Discover the delightful and versatile millet, an ancient grain gaining popularity for its nutritional value and culinary versatility. In this article, we'll explore two delectable recipes featuring millet: a warm and comforting Millet with Baby Spinach Side Dish and a refreshing Millet, Avocado, and Corn Warm Salad. Both dishes showcase the unique flavor and texture of millet, offering a delightful twist to your everyday meals. Get ready to embark on a flavor-packed journey as we delve into these millet-based culinary creations.

Here are our top 4 tried and tested recipes!

MILLET WITH SPINACH AND PINE NUTS

Millet With Spinach and Pine Nuts image

To toast pine nuts, shake them in a small skillet over medium-high heat until fragrant and starting to brown. (Beware: They burn quickly.)

Provided by Dancer

Categories Spinach

Time 1h5m

Yield 4 large servings.

Number Of Ingredients 7

Ingredients

1 cup millet
1/3 cup coarsely chopped dried apricot
1 liter vegetable stock
1/2 lemon, juice of
salt & pepper
1/2 lb baby spinach leaves
1/4 cup pine nuts, toasted

Steps:

Put millet, apricots and stock in large pan.
Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes.
Stir in lemon juice, salt and pepper.
Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
Gently stir to blend millet and spinach.
Place in serving bowl.
Top with pine nuts.

WARM SPINACH SALAD

Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

MILLET WITH BABY SPINACH- SIDE DISH OR WARM SALAD

Millet With Baby Spinach- Side Dish or Warm Salad image

A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)

Provided by Jubes

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

200 g millet
1 cup water
2 1/2 cups vegetable stock
50 g dried apricots, finely chopped
60 g sliced almonds
250 g baby spinach leaves
1/2 lemon, juiced
salt and pepper

Steps:

Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
Serve scattered with the flaked almonds over the top as garnish.

BABY SPINACH WITH WARM OLIVE OIL AND WALNUTS

Baby Spinach with Warm Olive Oil and Walnuts image

Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 5

Ingredients

2 ounces walnuts (about 3/4 cup)
1/3 cup extra-virgin olive oil
6 ounces baby spinach, washed well (about 6 cups packed)
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes.
Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil.

Tips:

Choose the right millet: There are many different types of millet available, each with its own unique flavor and texture. For this recipe, it is best to use a quick-cooking variety, such as golden millet or proso millet.
Rinse the millet thoroughly: This will help to remove any dirt or debris from the millet and ensure that it cooks evenly.
Use a flavorful broth: The broth that you use to cook the millet will greatly impact the flavor of the final dish. For a more flavorful millet, use a broth made with vegetables, chicken, or beef.
Add vegetables and herbs: Vegetables and herbs can add flavor, color, and texture to the millet. Some good options include baby spinach, tomatoes, onions, garlic, and basil.
Season to taste: Once the millet is cooked, be sure to season it to taste with salt and pepper. You may also want to add other spices, such as cumin, coriander, or paprika.

Conclusion:

Millet with baby spinach is a simple but delicious side dish or warm salad that is perfect for any occasion. It is easy to make, healthy, and packed with flavor. With its nutty flavor and tender texture, millet is a great alternative to rice or quinoa. And when it is paired with baby spinach, tomatoes, and a flavorful dressing, it becomes a truly irresistible dish. So next time you are looking for a healthy and delicious side dish, give this millet with baby spinach recipe a try.