Roasted Garlic Millet with Basil Cannellini Beans and Roasted Cherry Tomatoes

I am super excited about millet. This recipe uses Eden Organic Millet and the texture, when cooked according to the package directions, I find is very similar to corn grits. Who doesn’t love grits!? In fact, if you are sensitive to corn, millet makes a great alternative. I am going to try my dairy free cheesy-jalapeno grits next and see how it turns out! Anyway, back to this recipe. I recently started a small potted herb garden outside my kitchen door and basil is one of the herbs I’m most excited about! I wanted something with zing to help pep up a couple cans of cannellini beans, and basil was a natural choice, of course. I also needed something to lend flavor to the millet - enter two glorious bulbs of roasted garlic. The sweet undertones of the roasted garlic millet, topped with the bright basil cannellini beans and then pops of sunny flavor from the roasted tomatoes make this dish a load of fun with relatively simple ingredients. Don’t be afraid to drizzle with extra olive oil, and adjust the salt and pepper to your liking.

Yield: 6-8

Author: Brooke McKasson

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Roasted Garlic Millet with Basil Cannellini Beans and Roasted Cherry Tomatoes

Two heads of roasted garlic mixed into nutritious millet, generous amounts of fresh basil, roasted cherry tomatoes, there's not a whole lot to say here except - yum!

Ingredients

• 2 heads garlic, outer layer peeled off, and about 1/4 inch of the top sliced off
• 1/2 lb cherry tomatoes
• 1 cup millet, rinsed and drained
• 2 cans cannellini beans, rinsed and drained
• 1/4 cup fresh basil, chopped, plus 3-4 leaves for garnish
• 1/2 sweet onion, minced
• olive oil
• kosher salt and fresh ground pepper

Instructions

Roast the Garlic and Tomatoes

1. Preheat your oven to 400 degrees.
2. Place the garlic and the tomatoes in a small square casserole or small baking pan and drizzle with olive oil and a pinch of salt. Cover the garlic cloves tightly with foil but leave the tomatoes uncovered.
3. Roast for about 25 minutes, checking the tomatoes, removing the tomatoes if they look ready (just make sure not to burn them), and add the garlic back into the oven for about 15 minutes more. The garlic will be soft and brown.
4. Remove from oven and set aside to cool for a few minutes. Once cooled, take the garlic bulbs one at a time with both hands (hold in a paper towel for stability) and squeeze the cloves out into a small bowl. Smash with a fork and set aside to add to the millet once it has finished cooking.

Roasted Garlic Millet

1. Right after you put the garlic and tomatoes in the oven, begin dry toasting the rinsed, drained millet in a pan over medium high heat for about 4 minutes, stirring as it toasts.
2. Pour in 3 cups of water and a large pinch of salt. Bring to a boil, cover, turn heat down, and simmer for 30 minutes. Turn heat off and let stand for 5 minutes.
3. Stir in the roasted garlic (from both bulbs!)

Beans

1. Place the beans on a baking sheet lined with parchment, drizzle generously with olive oil, and sprinkle evenly with the chopped basil, kosher salt, and freshly ground pepper. Stir gently to coat (use your hands or a soft spatula)
2. Roast in the 400 degree oven under the tomatoes and garlic for about 15 minutes, stirring once halfway through the cooking time.
3. Remove from oven and set aside.

Assemble the Dish

1. In a medium to large serving dish, add the roasted garlic millet, drizzle with a little olive oil and sprinkle with a pinch of salt - stir.
2. Place the cannellini beans on top of the millet, followed by the roasted tomatoes, and top with torn basil leaves for garnish. Enjoy!

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