This Cherry Burrata Millet Grain Bowl has nutty millet, grilled red onions, charred shallots, spicy corn, grilled chicken, fresh cherries, creamy Burrata and a bright cherry vinaigrette! It’s the summer bowl to eat on repeat!
Tired of quinoa? Ha! Never!
But today I introduce to you a new ancient whole grain: millet.
Millet was cultivated in the pre-Neolithic era. I told you it was ancient!
A more relevant fun fact is that millet is gluten free! [Even I succumb]
I first had millet when my boyfriend cooked it as part of an elaborate meal for my grandparents. He used a rather complicated method that he learned at Jean Georges, but I’ve simplified it for everyday cooking!
There is the nuttiness of the millet, the crunchy sweet grilled corn, the blackened, slightly caramelized onions, sweet cherries and creamy, luscious Burrata.
I could eat burrata everyday amiright? It’s so creamy, slightly salty, slightly sweet. It is everything.
If you can’t find burrata you could substitute the highest quality ricotta you can find.
But if you live in NYC, go to Di Palo’s in Little Italy. Divine.
The next night I took all the cold leftovers piled them high on top of a bed of mixed greens with some leftover steak – voila! Salad! Two meals, very little work 🙂
This Cherry Burrata Millet Grain Bowl has nutty millet, grilled red onions, charred shallots, spicy corn, grilled chicken, fresh cherries, creamy Burrata and a bright cherry vinaigrette! It’s the summer bowl to eat on repeat.
For the Grain Bowl:
1 cup Millet
2 cups no-sodium stock or water [Bonus points for homemade!]
1 tablespoon butter
2 chicken breasts
1 medium red onion
2 cobs yellow sweet corn
½ cup cherries, pitted, halved
½ cup cilantro, chopped
ancho chili powder
New Mexico Chili powder
1 Ball Ricotta
For the Cherry Balsamic Dressing:
¾ cup white balsamic vinegar
¾ cup safflower oil (or another neutral oil)
2 shallots, sliced into rings and grilled
2 tablespoons honey
1 tablespoon light brown sugar
½ cup cherries, pitted
Make the Grain Bowl:
Bring stock or water to a boil in a small sauce pot with a large pinch of salt and 1 tablespoon butter. Add millet to boiling water, reduce heat to a simmer, cover and simmer until all liquid is absorbed or the grains have popped open and are tender. Remove from heat to cool and begin to dry out. You can pour them onto a sheet tray to help. You can also eat it at this stage
Preheat a grill pan over medium heat or heat your outdoor grill! Peel and slice onions ¼ inch thick around the equator creating rings. Peel and thinly slice shallots.
Lightly oil onions and shallots and corn. Sprinkle with salt and pepper. Additionally sprinkle corn with ancho and New Mexico chili powders.
First place all the onion rings on the grill. I like to try to keep the rings nested for convenience of flipping. Place the shallots in a corner where the heat is lower. Grill until tender and beginning to caramelize. Remove from heat and place corn in the grill pan. Grill until tender. I barely grill mine because corn in season is amazing raw! But I realize I’m odd.
Sprinkle salt, pepper, ancho chili powder and New Mexico chili powder on both sides of chicken breasts. Brush grill plates or grill pan with oil. Place chicken in pan. Wrap the bottom of a cast iron skillet with aluminum foil and place pan on top of breasts to weight them down. Cook 5 minutes on each side. Remove to a plate and tent with foil to rest for 8 minutes. For more details about this foolproof recipe look here
While your chicken is cooking melt a pat of butter in a large skillet and toast millet, seasoning with additional salt and pepper as desired. Cook the millet on medium-low until slightly crunchy but still tender. This step is optional but the flavor is phenomenal! Fold in cilantro.
While your chicken is resting you can make the dressing and assemble the grain bowls.
Make the dressing:
Combine vinegar, oil, shallot, honey, light brown sugar, and cherries in a nutribullet or blender. Blend until smooth. Alternately you could juice the cherries and then combine everything with a whisk. Season with salt and pepper or more sugar to your taste.
Assemble Grain Bowls:
Cut corn of the cob.
Add a scoop of millet followed by onions, corn, cherries, and sliced chicken. Top with half the burrata ball, chopped cilantro and cherry vinaigrette. I like to season my burrata directly with Maldon and black pepper. The maldon with the creamy cheese is like heaven.
Note: You could also use cherry jam in the dressing instead of fresh cherries, If you do, you'll probably want to reduce the amount of honey!
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!