Millet Burrito Bowl Recipes

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MILLET "BURRITO" BOWL



Millet

When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner).

Provided by Daphne Oz

Categories     HarperCollins     Healthy     Quick and Healthy     Grains     Radish     Arugula     Salad     Cumin     Bean     Vegetarian     Wheat/Gluten-Free     Lime Juice     Dinner     Lunch

Yield Serves 8

Number Of Ingredients 14

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)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
  • Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. 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.
  • In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
  • Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.

SKILLET BURRITO BOWL



Skillet Burrito Bowl image

I really like taco and burrito bowls and wanted to make something that was quick and easy at home. My husband and I really like how this turned out! Spoon into bowls and top with sour cream, crushed tortilla chips, lettuce, etc.

Provided by earlzey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound ground beef
1 tablespoon fajita seasoning
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) jar salsa
1 cup cooked brown rice
½ cup shredded Mexican cheese blend

Steps:

  • Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated.
  • Mix pinto beans, salsa, and brown rice into ground beef mixture; top with Mexican cheese blend.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 28 g, Cholesterol 85.8 mg, Fat 27.5 g, Fiber 5.2 g, Protein 28.1 g, SaturatedFat 11.5 g, Sodium 855.5 mg, Sugar 1.9 g

MILLET BOWL WITH BLACK BEANS AND VEGETABLES



Millet Bowl with Black Beans and Vegetables image

This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

1/4 cup millet
One 15-ounce can black beans, drained and rinsed
2 tablespoons minced fresh ginger
Kosher salt
1 cup water
4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick
1 medium carrot, peeled and cut into 1/4-inch-thick rounds
2 baby bok choy, halved
1/2 cup shredded red cabbage
1 scallion, thinly sliced
Freshly ground black pepper
2 tablespoons toasted sunflower seeds
3 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar

Steps:

  • Place millet, black beans,and ginger in a small saucepan.Add 1/2 teaspoon salt andwater. Bring to a boil, stironce, then reduce heat andsimmer, covered, for 25 minutes.Allow to rest for 10minutes, then fluff with a fork.
  • Steam shiitakes in asteamer over boiling water,covered, for 3 minutes. Addcarrots and bok choy andsteam 4 to 6 minutes more.Remove steamer from heat.
  • In a small bowl, whisktogether oil and vinegar tomake dressing. Season witha dash of salt.
  • Transfer millet to bowlsand garnish with steamedand remaining raw vegetables. Season to taste withsalt and pepper. Pour dressingover top and sprinklewith sunflower seeds.

Nutrition Facts : Calories 672 g

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