Crispy Millet Stack with Orange Yogurt, Sautéed Grapes and Pistachio

Instructions

1. 1

   In a small saucepan, bring the water to a boil. Add the rinsed millet and 1/4 teaspoon of the salt. Lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 5 minutes.

2. 2

   Spread the cooked millet onto a plate or tray so it can cool slightly for 10 minutes; this makes the stacks easier to shape.

3. 3

   Meanwhile, in a bowl, mix the Greek yogurt, orange zest, orange juice, vanilla, and 1 tablespoon of the honey until smooth. Set aside chilled or in a cool spot at room temperature.

4. 4

   In another bowl, toss the grapes with the cinnamon and the remaining honey.

5. 5

   With lightly damp hands, form the cooked millet into 8 compact discs, about 7 cm / 3 inches wide. If desired, press them inside a ring mold or measuring cup for a more even shape.

6. 6

   Heat a large nonstick skillet over medium heat. Add the butter and, once melted, cook the millet discs for 3 to 4 minutes per side until crisp and golden.

7. 7

   In the same skillet, add the cinnamon grapes and sauté for 2 to 3 minutes over medium heat until glossy, juicy, and just softened, without falling apart.

8. 8

   To serve, place two millet discs per portion. Add a generous spoonful of orange yogurt between the layers and another on top or alongside. Spoon the sautéed grapes over the plate.

9. 9

   Finish each serving with chopped pistachios, chia seeds, the remaining salt as a light pinch, and fresh mint. Serve immediately.

10. 10

    If you prefer to keep the stacks warm before serving, place them on a tray in a preheated oven at 95 °C / 200 °F for up to 10 minutes.