If you like risotto, but don’t have hours to spare, try substituting millet, a naturally gluten-free grain. It cooks quickly, and makes a wonderful creamy base for just about any mix-ins. This simple recipe features fresh corn, straight from the cob, and is topped with grated Parmigiano-Reggiano cheese and chives.
Slideshow: Gluten-Free Recipes
2 ears of corn
2 tablespoons extra-virgin olive oil
1 small white onion, medium dice
2 cloves garlic, minced
1 cup millet
1 cup dry white wine
4 cups vegetable stock
1 cup water
3 tablespoons unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons minced chives
Freshly ground pepper
How to Make It
Cut kernels from the corn and set aside. Combine the corn cobs, vegetable stock, and water in a medium saucepan and bring to a simmer.
In a large saucepan, sauté the onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.
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 add the corn, butter, chives, and cheese. Season with salt and pepper and serve.
If eating a gluten-free diet, be sure to use gluten-free stock.
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