Spicy millet with yogurt and fresh herbs
Instructions:
- MILLET:
- 1 tablespoon extra-virgin olive oil;
- ½ cup chopped green onions (about 3), dark green parts reserved and finely chopped;
- 1 bay leaf;
- 1 cup millet;
- 2 cups water;
- ¾ teaspoon fine sea salt.
- TO FINISH:
- 1 cup plain whole-milk yogurt;
- ¼ cup packed finely chopped basil;
- ¼ cup packed finely chopped mint;
- ½ serrano chile with seeds, minced;
- ¼ teaspoon freshly ground black pepper;
- Finely grated Parmesan cheese, for garnish.
- To make the millet, heat the olive oil in a medium saucepan over medium heat. Add the green onions (the oil might splatter!) and the bay leaf and cook, stirring frequently, until the green onions wilt but do not turn brown, about 2 minutes. Add the millet and cook, stirring, until hot to the touch, 2 to 3 minutes.
- Add the water and salt and bring to a boil, stirring once. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 15 to 20 minutes. Remove the bay leaf.
- To finish, stir in the yogurt, herbs, chile, and pepper. Taste and adjust for salt and pepper. Garnish with all or some of dark green onion tops and serve right away, passing the grated cheese.
- TO VARY IT: Feel free to combine any fresh herbs you have at home, such as dill and parsley, dill and mint, or basil and parsley.