This is intended as a nut-free, dairy-free replacement for the feta-mint pesto in the Lamb with Feta-Mint Pesto recipe. Millet is a whole grain that is considered relatively non-allergenic, and when dry-toasted, takes on a nutty flavor.
To serve this stuffing as a side dish, simply use a little less mint and skip the final step (processing the cooked millet and herbs with olive oil to make a paste). Millet is a useful grain for those with wheat allergies to have in their repertoire.
- 1 c dried millet
- 2 1/2 c chicken or vegetable broth
- 1 generous bunch fresh mint leaves, torn
- 2 Tbsp fresh sage leaves, torn
- salt and pepper
- extra-virgin olive oil
In a dry skillet, toast millet over medium heat until golden and fragrant. (The millet may start to pop a little, almost like popcorn).
Add broth, herbs, salt, and pepper and heat until boiling. As soon as the mixture comes to a boil, turn down to low and simmer, covered, for 15 to 20 minutes or until millet is al dente.
If using as stuffing, put cooked millet into a food processor or blender and pulse, along with a slow stream of olive oil, until you get a barely spreadable, chunky paste.
Makes two to three cups.
