
Millet "Burrito" Bowl
A delicious chinese dish. Completely plant-based. Gluten-free friendly.
Total Time
102 min
Serves
2
Rating
0.0 (0)
Ingredients
- Kosher salt
- 1 1/2 cups millet
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons whole cumin seeds
- 1/4 cup fresh lime juice (3 to 4 limes)
- plus 1 lime cut into wedges for serving
- 3/4 teaspoon ground coriander
- Freshly cracked black pepper
- 1 (15-ounce) can pinto or black beans
- drained and rinsed
- 4 radishes
- halved and thinly sliced
- 4 scallions
- finely chopped
- 4 cups baby arugula or torn arugula
- 3/4 cup crumbled Cotija
- feta
- or goat cheese
- 1/4 cup roasted and salted pumpkin seeds (pepitas)
- Salsa and sour cream for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil over high heat.
- 2
Add the millet and cook until the millet is tender, about 20 minutes.
- 3
Drain and rinse under cool water, shaking out as much water as possible.
- 4
Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
- 5
Add the cumin seeds to a small dry skillet set over medium heat.
- 6
Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping.
- 7
Remove from skillet quickly to avoid burning.
- 8
Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
- 9
In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste.
- 10
Whisk in the remaining 3 tablespoons olive oil.
- 11
Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet.
- 12
Drizzle in the dressing and toss with a fork to combine.
- 13
Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.