Best Millet Burrito Bowl Recipes

Burrito Bowl image

Provided by Melissa d'Arabian : Food Network

Time 7h40m

Yield 4 servings

Number Of Ingredients 27

3 cups cooked white rice
2 tablespoons chopped fresh cilantro
1 tablespoon orange zest
2 cups cooked black beans
1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows
2 cups Pork Carnitas, recipe follows
1 cup shredded Cheddar
1/2 cup sour cream
2 green onions, chopped
Salt
Pinch of sugar
2 medium tomatoes, seeds removed, and chopped
1/2 medium sweet onion, finely chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 avocado, halved, pitted, peeled and cut into small cubes
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

Steps:

In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.
In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve.
Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

Millet

Provided by Daphne Oz

Yield Serves 8

Number Of Ingredients 14

Kosher salt
1 1/2 cups millet
4 tablespoons extra-virgin olive oil
2 teaspoons whole cumin seeds
1/4 cup fresh lime juice (3 to 4 limes), plus 1 lime cut into wedges for serving
3/4 teaspoon ground coriander
Freshly cracked black pepper
1 (15-ounce) can pinto or black beans, drained and rinsed
4 radishes, halved and thinly sliced
4 scallions, finely chopped
4 cups baby arugula or torn arugula
3/4 cup crumbled Cotija, feta, or goat cheese
1/4 cup roasted and salted pumpkin seeds (pepitas)
Salsa and sour cream for serving (optional)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.