Pistachio & Herb Millet with Feta Whip
This recipe has risen to the top of my list for every category it fits: easy dinner-party side, meatless main, cooking for a gluten-free guest, great for leftovers. I can’t quite explain why I can’t get enough, but I know that it has something to do with the agave-lime vinaigrette, abundance of herbs, toasted pistachios, and feta whip. Oh that feta whip!
- 3/4 c. millet, uncooked
- 1.25 c. water
- 1 tsp. (plus more for finishing) kosher salt, divided
- zest and juice of 2 limes
- 1 tbsp. agave syrup or mild-flavored honey (see TIP A below)
- 3 tbsp. extra virgin olive oil
- 1 large or 2 small garlic cloves, grated
- 1/2 tsp. cumin
- 1/4 tsp. fresh ground black pepper
- 1/2 c. dried cherries (preferably unsweetened)
- 1/3 c. pistachio meats, coarsely chopped
- 3 green onions, finely chopped (white and light green parts)
- 2/3 c. chopped fresh cilantro
- 1/2 c. chopped fresh Italian parsley
- 3 oz. crumbled feta cheese
- 3 tbsp. plain Greek yogurt (0% fat or full-fat, your choice)
- 1 medium garlic clove, grated
- 2 tbsp. milk (non-fat or whole, your choice)
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Put the millet into a dry saucepan over medium-high heat and toast lightly (about 3-4 minutes) while stirring (why pre-toast grains? See TIP B below). Once fragrant and lightly toasted, add water and 1/2 teaspoon kosher salt and bring to a boil. Then cover the pan with a tight-fitting lid, reduce heat to low, and simmer for about 20 minutes. Once the millet is tender and most of the water is absorbed, remove the pan from the heat and let stand covered for another 10 minutes or until dry and fluffy.
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Meanwhile, put the lime zest and juice, agave syrup, olive oil, 1-2 grated garlic cloves, cumin, black pepper, and remaining 1/2 teaspoon kosher salt in the bowl of a food processor or blender. Whir until fully combined. Then add the dried cherries and pulse 15-20 times to break them down slightly (some large or whole pieces should remain). Transfer the vinaigrette to a large bowl and give the the food processor or blender a quick rinse for use again later (to make the feta whip). Let the vinaigrette stand at room temperature until the millet is ready; the dried cherries should plump slightly.
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Put the chopped pistachio meats in a small, dry skillet over medium heat. Watch closely and shake the pan periodically as the pistachios develop a slightly golden hue (about 3-4 minutes). Once toasted, immediately transfer the pistachios to the bowl with the vinaigrette.
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When the millet is ready, add it to the bowl with the vinaigrette and toasted pistachios. Stir to combine. Then add the green onion and herbs and briefly stir again to evenly distribute the ingredients.
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Put the feta, yogurt, grated garlic, and milk in the bowl of a food processor or blender. Whip for several minutes (stopping to scrape down sides of the bowl as needed) until entirely smooth and light in texture. Feta whip may be made 1-2 days in advance and stored in the refrigerator; however it is best served "fresh-whipped." Give it a short, vigorous whip by hand or machine right before serving.
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Transfer the millet salad to a serving dish or several small bowls and top with a generous dollop of the feta whip. Finish with a light sprinkle of kosher salt.
TIP A: Like pure (or raw) honey, agave syrup is an all-natural sweetener that tends to have more sweetening strength per teaspoon or tablespoon than sugar (hence, you need less). Agave syrup is a great alternative to honey when you want a more mild, neutral sweet—something that won't compete with the other flavors in the dish. I love the flavor of honey and often choose to bring it to my dishes, but this salad has a lot of bright, bold flavors going on already. For me, agave does the trick! Side note: unlike honey, agave syrup is entirely plant-based and vegan.
TIP B: Here I go telling you to toast something again! Well, I don't suggest it lightly. Toasting certain ingredients unlocks their natural flavor—making nuts nuttier, and grains grainier (a.k.a. nuttier from a flavor standpoint)...and that added flavor is not fleeting. It will seep into your other ingredients—particularly if combined when still warm—and enhance the overall taste and aroma of your dish.