MILLET BURRITO BOWL

This falls under the “best use of leftovers” category.  Lately, I’ve been addicted to THIS Spiced Millet Breakfast Bowl.  As per Sarah’s recommendation, I have been making a huge vat of millet and using it throughout the week.  As an aside, the correct pronunciation is mill-IT.  However,  I prefer to call it “mill-AY”, because I’m fancy like that.  If you would like more info on this grain (I refuse to call it bird seed, because that will only gross you out, and you should not be afraid), check out what BOB has to say about it. PS – I buy mine from the bulk section of our local store to save me some duckets.

Anyhoo.  I came home from a long ass day work, and had a serious craving for a burrito bowl.  And when I have a craving, don’t nobody wanna get in my way!  Upon perusing my fridge, I found leftovers from Sunday night’s meal of grilled flank steak…

….and knew I was in business.  Toss in the leftover mill-AY, black beans, a few other veggies, and VOILA, I was a happy girl.  I love burrito bowls because you can use whatever you have on hand, and they are always d-to-the-licious.  Last night’s shmorgishborg included the following:

MEAT:
Leftover flank steak, sliced paper thin, then doused in fresh lime juice.  Let it come up to room temp while you prepare the rest.

MILLET:
For a large vat of cooked millet: bring 4 cups of water to a boil, add 2 cups of millet, simmer covered for 20-30 minutes, until all water is absorbed (stores well in the fridge for the week).

In a 12 inch skillet, heat 1 tablespoon of oil over medium heat.  Toss in about 3 cups of cooked millet, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon kosher salt.  Heat the millet through, and adjust seasonings to your preference.  (Sidebar:  chipotle powder would be great here, but alas, I was out.)

CHILI LIME DRESSING:
This part is totally optional, but I like a little dressing on mine (it eliminates my need to slather everything in sour cream…. not that I’m judging – if that is what you want to do, go for it!).  I also eyeball my dressings, so use this as a guide and make changes as needed:
1/3 cup canola oil, 2 teaspoons agave, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, juice of half a lime, salt to taste.  Whisk it together well and adjust.  (I also added a dash of cider vinegar to mine, just to give it some kick)

VEGGIES: 
The sky is the limit.  Here is where you can really get creative with whatever you have available.  I vouch for the following:  diced heirloom tomatoes, rinsed black beans, corn, fresh cilantro, green onion, diced yellow bell pepper, a bit of finely shredded lettuce, and a sprinkle of crumbled goat cheese just to make things fun.  I assure you that avocado would have been invited to this party as well, but I was out.  Sigh.

Avocado or not, it was scrumdiddlyumptious.  Super light and fresh, without giving me the dreaded “gut bomb” that I sometimes experience after such a meal.

Oh.  And did I mention that it’s MAY?!  I can smell dirt and freshly cut grass.  Yessssss!  Bring.  On.  Summer.  That is all I have to say.

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6 Comments

Filed under dressings, meat, mexican, quick and easy

6 responses to “MILLET BURRITO BOWL

  1. Thanks for the kind mention! I’ve been on a bit of a millet bender lately, myself. So glad you enjoyed. Cheers—S

  2. I love me some mill-ay…almost as much as a mull-ay.

  3. Tracy

    I was looking forward to photos of a kitchen backsplash, but this sounds yyyummy! Glad to see you back in action.

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