Cherry Burrata Millet Grain Bowl for the Home Table

Cherry Burrata Millet Grain Bowl for the Home Table is filed under Chicken and built around Millet, no-sodium stock or water bonus points for homemade!, and butter. Plan on 4 people.

Count on 20 minutes of prep, 20 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Grain Bowl

• 1 cup Millet
• 2 cups no-sodium stock or water bonus points for homemade!
• 1 tablespoon butter
• 2 chicken breasts
• 1 medium red onion
• 2 cobs yellow sweet corn
• ½ cup cherries pitted, halved
• ½ cup cilantro chopped
• Kosher salt
• pepper
• ancho chili powder
• New Mexico Chili powder
• 1 Ball Ricotta

For the Cherry Balsamic Dressing

• ¾ cup white balsamic vinegar
• ¾ cup safflower oil or another neutral oil
• 2 shallots sliced into rings and grilled
• 2 tablespoons honey
• 1 tablespoon light brown sugar
• ½ cup cherries pitted
• Kosher Salt
• Pepper

How the cooking goes

Make the Grain Bowl

1. Bring stock or water to a boil in a small sauce pot with a large pinch of salt and 1 tablespoon butter. Add millet to boiling water, lower the heat to a simmer, cover and simmer until all liquid is absorbed or the grains have popped open and are tender. Take it off the heat to cool and begin to dry out. You can pour them onto a sheet tray to help. You can also eat it at this stage. You really enjoy these bowls warm.
2. Heat a grill pan over a moderate flame or heat your outdoor grill!
3. Peel and slice onions ¼ inch thick around the equator creating rings. Peel and thinly slice shallots.
4. Lightly oil onions and shallots and corn. Sprinkle with salt and pepper. Additionally sprinkle corn with ancho and New Mexico chili powders.
5. First place all the onion rings on the grill. it helps to try to keep the rings nested for convenience of flipping. Place the shallots in a corner where the heat is lower. Grill until tender and beginning to caramelize. Take it off the heat and place corn in the grill pan. Grill until tender. You barely grill mine because corn in season is amazing raw! But you realize This kitchen is odd.
6. Scatter salt, pepper, ancho chili powder and New Mexico chili powder on both sides of chicken breasts. Brush grill plates or grill pan with oil. Place chicken in pan. Wrap the bottom of a cast iron skillet with aluminum foil and place pan on top of breasts to weight them down. Cook 5 minutes on each side. Remove to a plate and tent with foil to rest for 8 minutes. For more details about this foolproof recipe look here.
7. While your chicken is cooking melt a pat of butter in a wide pan and toast millet, seasoning with additional salt and pepper as desired. Cook the millet on medium-low until slightly crunchy but still tender. This step is optional but the flavor is phenomenal! Fold through cilantro.
8. While your chicken is resting you can make the dressing and assemble the grain bowls.

Make the dressing

1. Blend vinegar, oil, shallot, honey, light brown sugar, and cherries in a nutribullet or blender. Blend until the texture looks smooth. Alternately you could juice the cherries and then combine everything with a whisk. Season with salt and pepper or more sugar to your taste.

Assemble Grain Bowls

1. Cut corn off the cob.
2. Put a scoop of millet followed by onions, corn, cherries, and sliced chicken. Top with half the burrata ball, chopped cilantro and cherry vinaigrette. it helps to season the burrata directly with Maldon and black pepper. The maldon with the creamy cheese is like heaven.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Chicken with Shallots for a Weeknight Skillet and Ground Chicken Tacos for a Weeknight Skillet.