Dallas Farmer’s Market Find #3:
I did something kind of dumb. I didn’t take a single picture while making this recipe. Truth is, I was making it up as I went, and I really didn’t think it was going to turn out well. But to my surprise, the dish was awesome! So despite the lack of step-by-step photos, I felt I really needed to share!
Millet is kind of random, right? When I told Nick what we were having, his response was, “I think that’s what Rico eats.” Rico is his grandma’s bird.
It’s true, birds eat millet. But it’s also good people food!
I bought the millet on a trip to Whole Foods in Tulsa. I’m obsessed with the bulk bins that Whole Foods has, and always have to buy something new and interesting when I go. It’s fun because you can buy as much or as little as you want, so you can try new things without risking being stuck with a full bag of something you hate. I’ve discovered lots of great new foods in the bulk bins, like quinoa and wheatberries.
Balsamic Mushroom Millet
- 1.5 tbsp olive oil, divided
- 1/2 cup millet
- 1/2 cup water
- 1/2 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large oyster mushrooms, ripped into small pieces
- 2 tbsp balsamic vinegar, divided
- salt & pepper, to taste
To cook the millet, heat 1/2 tbsp olive oil in a small pot over medium heat. Add millet and toast a few minutes. Add water and chicken broth and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes.
Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onions and garlic and saute until slightly softened. Add mushrooms and continue cooking until mushrooms are almost done. Add 1 tbsp vinegar and continuing cooking 1 minute.
Add the cooked millet and remaining vinegar and toss everything together. Season to taste with salt and pepper.
As I said, the millet was awesome! It was a fun change from rice or quinoa. And if you’re wondering what that beautiful sliver of red at the top of the plate is? A delicious chunk of super rare seared tuna.
Not only did we bring produce home from Dallas, we also brought fish! On a four hour car ride? Good thing Nick’s new truck has built in coolers under the floor mats in the back seat! Rednecks use it for their PBR, and we use it for fish. Clearly we do not belong in Oklahoma!