- 3/4 pound broccoli rabe, tough stems removed
- 1 teaspoon red chili flakes
- 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
- Kosher salt
- Freshly ground pepper
How to make this recipe
Bring the vegetable stock and water to a simmer in a medium saucepan.
Heat 1 tablespoon of oil in large saucepan over moderate heat. Add broccoli rabe and chili flakes and sauté until wilted, about five minutes. Remove from heat and set aside.
In the same pan, sauté 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 stock mixture to 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 broccoli rabe, butter, and cheese. Season with salt and pepper and serve.
The broccoli rabe can be sautéed a day ahead. Store in an air-tight container and refrigerate.
If eating a gluten-free diet, be sure to use gluten-free stock.