Millet Bowl with Navel Oranges, Avocado, Red Cabbage, Pistachios and Feta
Packed with good-for-you grains, vegetables, fruits and healthy fats, this dish is sure to satisfy. Finishing with a little Sigona’s Blood Orange Olive Oil gives it the perfect touch.
Scroll down below the recipe for videos about where we get our heirloom Navel oranges and how to pick out the perfect avocado!
Millet Bowl with Navel Oranges, Avocado, Red Cabbage, Pistachios and Feta
Packed with good-for-you grains, vegetables, fruits and healthy fats, this dish is sure to satisfy. Finishing with a little Sigona’s Blood Orange Olive Oil gives it the perfect touch. Adapted from Feast. Serves 4.
Ingredients
Ingredients:
- 2 cups millet uncooked
- A handful of fresh green beans end trimmed and chopped
- Salt and pepper to taste
- 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil or butter
- 1 medium Hass avocado peeled, pitted and sliced
- 2 navel oranges cut into suprêmes*
- 1/3 to 1/2 head red cabbage thinly sliced
- 2 to 4 green onions sliced
- About 1/3 cup pistachios
- 1/4 cup crumbled Feta
- 4 tsp. Sigona’s Blood Orange Fused Olive Oil or Sigona's Navel Fused Olive Oil
Instructions
- Cook the millet in 4 cups of water according to package directions. When it’s done cooking, add 2 tablespoons butter or olive oil, season with salt and pepper and fluff with a fork.
- Meanwhile, blanch the green beans by adding them to boiling water and cooking for 2 to 3 minutes. Remove green beans from the boiling water and place them in an ice bath. When cool, drain and pat dry. Set aside.
- Spoon some or all of the millet into 4 bowls. Arrange the green beans, avocado, orange suprêmes and cabbage around the outer rim of the bowls. Top with green onions, pistachios and Feta; finish each dish with a drizzle of blood orange oil.
Notes
*Citrus segments: The fruit between the peel, pith and membrane of citrus is called a suprême. To slice suprêmes, begin by slicing the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the sections in between. Set the segments aside, discard the rest.
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Which millet u use in this recipe.can u mentioned that millet name
Bob’s Red Mill!