with Tarragon Hazelnut Relish & Lemon Caper Millet
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- 1 shallot, peeled and minced
- ½ cup millet
- ⅓ cup hazelnuts
- ¼ oz fresh tarragon, leaves picked and roughly chopped
- 1 garlic clove, peeled and minced
- 1 broccoli crown, florets thinly sliced
- 4 oz broccoli rabe, trimmed and roughly chopped
- 1 lemon, juiced (divided)
- 2 tbsp capers
- ¼ cup golden raisins
- 3 tbsp + 1 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
Heat 1 tsp olive oil in a small saucepan over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add millet and toast until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered.
Place a large skillet over medium heat and add hazelnuts. Cook, shaking the pan occasionally, until nuts are toasted, 3 to 5 minutes. Let nuts cool, and transfer to a cutting board. Remove skins and roughly chop the nuts. Add hazelnuts, tarragon, garlic, 2 tbsp olive oil, and a pinch of salt to a small bowl. Stir the tarragon hazelnut relish. TIP: The hazelnut skins should slip off easily once toasted.
Return the skillet to medium heat with 1 tbsp olive oil. Add broccoli and cook until crisp-tender, 2 to 3 minutes per side. Add broccoli rabe and cook until bright green and just wilted, 3 to 5 minutes. Sprinkle vegetables with salt and add just half the lemon juice.
Fluff the millet with a fork. Add remaining lemon juice, capers, raisins, and a pinch of salt to the millet, and stir. Divide the lemon caper millet between plates. Top with Sicilian-style broccoli and tarragon hazelnut relish. Dig in!