Summer Medley: Millet, Lentils, Roast Carrots and Parsnips, Chicken Thigh, Baby Spinach
Millet; Lentils; Roast Carrots and Parsnips; Chicken Thigh; Baby Spinach
It’s summer in Arizona, so what am I doing making a meal in which four things have to be cooked? The August/September 2016 issue of Fine Cooking arrived, that’s what. This dish was inspired by the ‘Parisian Bowl’ in an article about grain bowls. How can you argue with something that is so healthy and at the same time beautiful?
Summer Medley: Millet, Lentils, Roast Carrots and Parsnips, Chicken Thigh, Baby Spinach
Author:
A quick and tasty mix of millet, lentils, roast carrots and parsnips, chicken, and baby spinach
Ingredients
- 1/4 cup millet per person
- 1/4 cup lentils per person
- Small handful of baby spinach leaves per person
- 1 boneless skinless chicken thigh per person
- 1-2 carrots per person
- 1-2 parsnips per person
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
Instructions
Millet:
- Boil the millet in twice it’s volume of water. (2 cups water for each cup millet)
- Let the millet boil for 15-20 minutes.
Lentils:
- Boil the lentils in three times it’s volume of water. (3 cups water for each cup millet)
- Let the lentils boil for 20-30 minutes to achieve the tenderness you prefer..
Carrots and Parsnips:
- Preheat the oven to 425F
- Slice the carrots and parsnips
- Place them in a large bowl
- Toss with two tablespoons of olive oil and a little salt.
- Put the carrots and parsnips in an oven-proof dish
- Place the dish into the oven.
- About every 10 minutes stir the carrots and parsnips
- When they are tender (after about 30 minutes) remove from oven
Chicken:
- Trim the fat from the chicken thighs.
- Cut them into bite-sized pieces
- Saute then in olive oil over high heat (about 2 minutes per side)
Vinaigrette:
- Whisk the olive oil, vinegar, and dijon mustard together
Assembly:
- Place equal-sized portions of each item on the plate.
- Drizzle a small amount of vinaigrette on the spinach
- serve.
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