Melted Leeks over Millet
with Old Bay Potatoes
Millet, like quinoa, is a grain-like seed. It’s a staple crop throughout Africa and is currently the sixth most important whole grain in the world, sustaining more than one-third of the world’s population. In India, millet is the key ingredient in flatbreads like roti and chapati. Here in the U.S., it’s recognized for being a healthy, whole grain that’s high in protein, fiber, and vitamins.
- About 8 Black Olives
- 4 Leeks
- 2 Cloves Garlic
- 1 Bunch Parsley
- 1 Ounce Roasted Salted Almonds
- 6 Ounces Fingerling Potatoes
- 1 Teaspoon Old Bay Seasoning
- 1 Cup Millet
- 1 Lemon
- ¼ Teaspoon Maldon Sea Salt
Prepare your ingredients:
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pit and roughly chop the olives. Trim off the roots and darkest green parts of the leeks. Use the tip of your knife to cut a slit in the outermost layers of the leeks, then peel off those layers. Cut the leeks in half lengthwise and rinse them thoroughly, keeping the layers intact. Mince the garlic until it resembles a paste. Cut the potatoes in half lengthwise. Roughly chop the almonds and parsley
Prepare the leeks & potatoes:
Cut at piece of foil twice the length of a baking sheet. Line the baking sheet with the foil, allowing the extra to hang off one of the short sides. Place the leeks and potatoes on the foil. Drizzle some olive oil over both. Season the leeks with salt and pepper. Season the potatoes with salt and sprinkle them with the Old Bay Seasoning. Fold the extra foil over the leeks and potatoes, then roll the edges together to seal the packet.
Roast the leeks & potatoes in the foil packet:
Place the baking sheet in the oven and roast the leeks and potatoes 25 to 28 minutes, or until the potatoes are tender when pierced with a fork.
Cook the millet:
While the leeks and potatoes roast, add the millet to the boiling water. Boil the millet 12 to 15 minutes, or until cooked through. Drain well and return it to the pot.
Finish the millet & plate your dish:
Add the garlic, the juice of half the lemon, half the almonds, half the parsley, half the olives, and a little olive oil to the millet in the pot. Stir to combine. Season with salt and pepper to taste. Divide the millet between 2 plates. Serve the leeks and potatoes on top of the millet. Garnish with the remaining olives, parsley, and almonds. Sprinkle the leeks with a little of the Maldon sea salt. Enjoy!