Crispy Millet Stack with Orange Ricotta, Sautéed Grapes, and Pistachio

Instructions

1. 1

   In a bowl, mix the cooked millet, rolled oats, egg, 15 ml (3/4 tbsp) honey, cinnamon, and salt until you have a compact mixture. Let it rest for 5 minutes so the oats can absorb some moisture.

2. 2

   While the mixture rests, in another bowl combine the ricotta, orange zest, orange juice, vanilla extract, and 15 ml (3/4 tbsp) honey until creamy and spreadable.

3. 3

   Divide the millet mixture into 8 portions and shape compact discs about 7 cm (3 in) wide. If the mixture sticks, lightly dampen your hands.

4. 4

   Heat a large nonstick skillet over medium heat and add the olive oil and 10 g (3/4 tbsp) butter. Cook the millet discs for 3 to 4 minutes per side until golden and crisp. Transfer them to a plate.

5. 5

   In the same skillet, add the remaining 10 g (3/4 tbsp) butter and sauté the grapes for 2 to 3 minutes, just until slightly softened and a little juicy without falling apart.

6. 6

   To serve, place one millet disc on each plate, add a spoonful of orange ricotta, then another disc, and finish with more ricotta on top. Spoon the sautéed grapes around and over the stacks.

7. 7

   Sprinkle with pistachios, chia seeds, and chopped mint. Drizzle with extra honey if desired and serve right away. If you want to keep the discs warm while finishing the rest, place them in an oven at 93 °C / 200 °F for up to 10 minutes.