Creamy Mediterranean millet with rosemary mushrooms, roasted tomatoes, and crispy feta
A Mediterranean-inspired vegetarian main course featuring millet cooked until creamy in broth, topped with golden rosemary mushrooms, roasted cherry tomatoes, and lightly crisped feta cubes. Original, comforting, and balanced.
Ingredients
- 220 g millet (enjuagado)
- 750 ml vegetable broth (low sodium if preferred)
- 250 ml water (for ajustar the cremosidad)
- 300 g cremini mushrooms or small portobello mushrooms (en cuartos or thinly sliced gruesas)
- 250 g cherry tomatoes (whole)
- 160 g feta cheese (cut diced small)
- 100 g red onion (chopped fina)
- 12 g garlic (chopped)
- 45 ml olive oil (divided)
- 6 g fresh rosemary (chopped fino)
- 2 g dried oregano
- 4 g lemon zest (solo the parte amarilla)
- 30 ml lemon juice (freshly squeezed)
- 60 g baby spinach leaves
- 25 g sliced almonds (tostadas)
- 5 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small baking tray, toss with 1 tablespoon olive oil, half of the dried oregano, a pinch of salt, and some black pepper. Roast for 18 to 20 minutes, until wrinkled and juicy.
- 2
2. Meanwhile, pat the feta cubes very dry with paper towels. Heat a small nonstick skillet over medium heat and add 1 teaspoon of the olive oil. Brown the feta for 2 to 3 minutes, turning carefully, until lightly crisp on the edges. Remove and set aside.
- 3
3. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté the red onion for 4 to 5 minutes until tender. Add half of the chopped garlic and cook for 30 seconds more.
- 4
4. Add the rinsed millet to the saucepan and toast for 1 minute, stirring. Pour in the vegetable broth and 250 ml / 1 cup water, add 1/2 teaspoon salt, and bring to a boil. Lower the heat, partially cover, and cook for 18 to 20 minutes, stirring occasionally, until the millet is tender and creamy. If needed, add a few extra spoonfuls of hot water for a looser texture.
- 5
5. While the millet cooks, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and brown them without stirring too much for 5 minutes. Add the rest of the garlic, the fresh rosemary, the remaining dried oregano, a pinch of salt, and black pepper, then cook 3 to 4 minutes more until deeply golden.
- 6
6. When the millet is ready, add the lemon zest, lemon juice, and baby spinach leaves. Stir for 1 to 2 minutes until the spinach wilts. Taste and adjust with the remaining salt and more black pepper if needed.
- 7
7. Divide the creamy millet among shallow bowls. Top with the rosemary mushrooms, the roasted tomatoes and their juices, the crispy feta, and the toasted sliced almonds.
- 8
8. Serve immediately, nice and hot, to enjoy the contrast of creamy millet, golden mushrooms, juicy tomatoes, and crisp feta.
Chef tips
For a creamier texture, stir the millet a couple of times while it cooks and add a little more hot water at the end. Dry the feta very well before browning so it colors better.
Substitutions
You can swap the millet for quinoa if you want a similar gluten-free version, adjusting the liquid and cooking time. The almonds can be replaced with sunflower seeds if you need to avoid tree nuts. The feta can be replaced with firm goat cheese, though the flavor profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Homemade Hummus
10 min
Mediterranean zucchini rolls with spiced lamb, lemon pearl barley, and warm tomato pine nut sauce
70 min
Mediterranean Roasted Chickpea and Preserved Lemon Cream
45 min
Mediterranean Lemon Chickpea Skillets with Seared Halloumi, Roasted Tomatoes, and Pistachio Crumbs
50 min
Roasted Fennel and Chickpea Crowns with Lemon Dill Yogurt
55 min
Roasted Pepper Hearts with Creamy Saffron Barley, Smoky Eggplant and Herbed Yogurt
75 min