Millet and Sweet Corn with Roasted Leeks Recipe

Ingredients

• ¼ cup olive oil
• ½ cup uncooked millet
• salt and freshly ground black pepper
• 1 small red onion, diced
• 2 red bell peppers, seeded and diced
• 3 cups fresh sweet corn kernels
• 1 jalapeño, diced
• 2 large poblano chiles, roasted and sliced
• ½ tbsp cayenne pepper
• ½ tsp smoked paprika
• 3 scallions, thinly sliced
• ½ cup plain yogurt
• 1 lime juice
• 6 leeks, trimmed, cleaned, and halved lengthwise

1. Heat 1 tablespoon of the oil in a large, lidded saucepan over medium heat. Add the millet and cook for 2–3 minutes, stirring frequently. Add 2 cups of water, season, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Remove from the heat and set aside, covered, for 10 minutes, then fluff up the grains with a fork. Allow to cool.
2. Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat. Fry the onion and bell peppers, season, and cook for 5 minutes. Add the sweet corn, jalapeño, chiles, and spices. Cook for 5–10 minutes, stirring occasionally.
3. Reduce the heat and add the scallions and yogurt. Cook for about 2 minutes, stirring, until the yogurt has melted. Add the lime juice and season. Transfer the mixture to a large bowl, add the millet, and stir to combine. Set aside.
4. Set the broiler to medium. Coat the leeks in the remaining oil and season well. Broil the leeks for 20 minutes, turning frequently. Transfer to a plate, cover with foil, and let sit for 5 minutes to steam. Place on 6 individual plates, spoon over the millet mix, and serve.