This is one of those recipes that needs no introduction. This is not a traditional risotto in the fact that all the liquid is added at once and not over time.
This recipe is really quite simple.
I don’t need to tell you how light, wonderful, and surprisingly addicting it is. Well – I guess I just kind of did. Oh well.
It starts out with a little grain that seldom gets any respect. Millet
Millet is a whole grain that is rich in Vitamin B and is good for you. Unless you have a thyroid disorder, in which case, too much may be a bad thing. Just a quick FYI.
First, you need to toast up the millet in a dry skillet that has been heated over medium-high heat for about 5 minutes. This will help the grain hold it’s shape for this recipe.
Then you add your leeks.
Saute, saute, saute.
Next up add your liquid – I used lamb stock because we happen to have an abundance of it. Yes this is completely random. Use whatever liquid you have on hand – vegetable stock, chicken stock, or water. It’s all good.
Let it boil then reduce to simmer and cook covered for about 20-25 minutes until all the liquid is absorbed.
Then add your mushrooms. These are wood ear mushrooms. I bought them dried and reconstituted them with some hot water. Check out your dried mushroom section – you’ll be surprised how affordable exotic mushrooms are!
Serve. Eat. Repeat.
Leek and Mushroom Millet Risotto
Yields: 2 entree servings or 4 side dish servings
1 cup millet, toasted* (See above!)
2 leeks, thinly sliced, white and light green parts only
2 cloves garlic, minced
2 1/2 cups lamb stock (or any other stock or liquid)
1 package wood ear mushrooms, reconstituted according to package instructions (you can use any mushroom you like – fresh or dried)
1 tsp. ground coriander (adjust to your taste level or you can omit!)
zest of 1 small lemon
salt + pepper to taste
*Reconstitute your mushrooms first!
1. Heat a dry skillet over medium high heat. Add millet and toast for about 5 minutes. Swirl around occasionally so it doesn’t burn. Transfer to a bowl and set aside.
2. In a pan over medium heat, add a quick turn of olive oil – just enough to coat the bottom. Thinly slice your leeks and add them to the pan. Saute for 3-5 minutes until translucent.
3. Add your minced garlic to the pan with the leeks. Saute for another minute.
4. Add toasted millet to the pan and saute for a minute.
5. Add your stock (or water). Bring to a boil. Once it is boiling, turn the heat down to a simmer and cover.
6. Let millet cook, covered, for 20-25 minutes until all liquid has been absorbed.
7. Add your mushrooms to the cooked millet. Add your coriander, if using. Lower the heat and let the mix get warm for about 3 minutes.
8. Add the lemon zest at the last minute before serving.