Warm Millet and Roasted Broccoli (Printable Version)
Nourishing bowl with nutty millet, golden roasted broccoli, and creamy lemon-tahini drizzle.
# Ingredient List:
→ Grains
01 - 1 cup millet
02 - 2 cups water
03 - 1/2 teaspoon fine sea salt
→ Vegetables
04 - 1 large head broccoli, cut into florets
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon freshly ground black pepper
→ Dressing
08 - 3 tablespoons tahini
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 small garlic clove, minced
13 - 2–3 tablespoons water, to thin as needed
14 - Salt and pepper to taste
→ Garnishes
15 - 1/4 cup toasted pumpkin seeds (pepitas)
16 - 1/4 cup chopped fresh parsley
17 - 1/4 cup crumbled feta cheese (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the broccoli florets and red onion slices with 2 tablespoons olive oil, salt, and freshly ground black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 20–25 minutes, stirring halfway through, until the broccoli is golden and crisp-tender with lightly charred edges.
04 - While the vegetables roast, rinse the millet under cold running water. In a medium saucepan, combine the millet, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–18 minutes until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon olive oil, maple syrup or honey, and minced garlic. Gradually add 2–3 tablespoons of water, whisking until the dressing reaches a smooth, creamy, pourable consistency. Season with salt and pepper to taste.
06 - In a large mixing bowl, combine the warm fluffed millet with the roasted broccoli and red onion. Drizzle the lemon-tahini dressing over the top and toss gently until everything is evenly coated.
07 - Transfer to a serving platter and top with toasted pumpkin seeds, chopped parsley, and crumbled feta cheese if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The nutty flavor of toasted millet paired with caramelized broccoli creates something far more satisfying than any cold grain salad ever could.
- The lemon tahini dressing alone is worth making this recipe, and you will want to put it on everything from roasted carrots to simple rice bowls.
02 -
- If you forget to rinse millet before cooking, you will taste a soapy bitterness that no amount of dressing can fully mask, and I learned this the hard way on a night I was too hungry to bother.
- The dressing thickens considerably as it sits, so always make it slightly thinner than you think it should be and adjust right before serving.
03 -
- Toasting the millet in a dry pan for two minutes before adding water brings out a deep, nutty aroma that transforms the entire dish from good to unforgettable.
- Cut some broccoli florets smaller than others so you get a mix of very crispy almost burnt pieces alongside tender, meaty bites in every forkful.