Creamed Millet with Chicken, Leeks, Grapes, and Goat Cheese

This hearty gluten-free "risotto" with chicken, goat cheese, leeks, and grapes makes a healthy one-dish dinner.

  • Total Time:
  • Servings: 6

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  • 2 tablespoon extra-virgin olive oil
  • 8 ounces boneless, skinless chicken breast, cut into 1/2 inch pieces
  • 1 large leek, medium dice
  • 1 cup millet
  • 1 cup dry white wine
  • 4 cups vegetable stock
  • 1 cup water
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 1 cup red seedless grapes, halved
  • 6 ounces goat’s cheese
  • Kosher salt
  • Freshly ground pepper
  • Parsley

How to make this recipe

  1. Bring the vegetable stock and water to a simmer in a medium saucepan.

  2. In large saucepan, heat the oil over moderately high heat and sauté the chicken until cooked through, about 4 minutes. Remove from the pan and set aside.

  3. In the same sauce pan, sauté the leek over moderate heat until it’s softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

  4. Add the stock mixture to the millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and stir in butter, cheese, chicken, and grapes. Season with salt and pepper, top with crumbled goat cheese, and serve.


If eating a gluten-free diet, be sure to use gluten-free stock.

Contributed By Photo © Emily Farris Published November 2013

495751 recipes/creamed-millet-chicken-leeks-grapes-and-goat-cheese 2013-12-06T23:21:35+00:00 Emily Farris beans-grains-and-legumes|6|gluten-free|web-exclusive|weeknight-dinner|lunch november-2013 recipes,creamed-millet-chicken-leeks-grapes-and-goat-cheese 495751

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