Millet With Veal In Mushroom Sauce

Millet With Veal
Millet Porridge with Veal and Mushroom Sauce

If you’ve never had millet before, it’s probably something you should give a shot. It is part of the grain family, and the style of cooking it is similar to polenta, or corn grits. In fact, it even makes a decent breakfast porridge if you want to make a healthy bowl. Millet with veal however is definitely on the savory side. The millet grits are cooked in broth and can really showcase a variety of flavors. The veal is thinly sliced and cooked in just a few seconds, and the simple mushroom pan sauce ties everything together.

Try My Perfect Polenta Recipe Here

If you don’t want to use millet, even though it is the focus of this dish, you can easily substitute it with polenta, or even oatmeal. The flavors will be different of course but they’re all part of the same general family. You can also substitute the veal for a different meat, or no meat at all if you are vegetarian.

If you like how this dish looks, well go read my Food Plating article and learn why appearance is so important.

Millet With Veal Ingredients

Millet

3 cups Beef or Vegetable Stock

1 cup Dry Millet

1 tbsp Butter

1 tsp Salt

Veal and Mushroom Sauce

200 grams Veal; thinly sliced

200 grams Mushrooms; sliced

1/2 cup Heavy Cream

1 tbsp Butter

1 shallot; minced

Millet With Veal And Mushroom Sauce Instructions

Millet

1. Begin by making the millet. It is quite easy and only takes about a half hour. 1 cup of dry millet will equate to a little more than 3 cups of cooked millet so this dish is great for around 4 people. An important part of cooking millet is to toast the grains before boiling them. In a large saucepan on medium heat toast the millet for a few minutes until lightly golden brown. If you overcook them start again. If a piece or two burns just remove it before boiling.

2. Add all of the beef or vegetable stock and stir everything together. Add the salt and stir again, and then bring everything to a boil. Once the water hits boil, turn the heat way down, add the butter, and give it another good stir. Put the lid on and let it sit for 15 minutes, stirring every 3 minutes or so.

3. Keep the lid on the pot but turn off the heat completely. You are going to let this rest for about 10 minutes to really absorb all of the liquid and thicken up.

Sauce

4. While you are waiting for the millet to rest, take another saucepan and saute the mushrooms in the butter on medium heat. Add the minced shallot. When the shallot is translucent turn the heat on high and toss in the slices of veal. These should be very thinly sliced so they will cook and tighten up in just a few seconds. Seriously, after about 10 seconds add the heavy cream and bring the heat down low. Scrape around the pan so that nothing is sticking to the bottom and let simmer for a few minutes.

5. Take out your ring mold and place it on a plate or in a bowl. Using a spoon, scoop some cooked millet out of the pan and place it inside the ring mold. Now scoop some of the veal in mushroom sauce and pour that over the millet. Remove the ring mold and garnish with some greens and pickled red onion (or whatever you want to garnish with), and serve hot.

Millet With Veal Notes

Some people are nervous about cooking meat for such a short time, but I assure you it is fully cooked. This is a similar strategy as you see at Korean Barbecue, or in Chinese or Japanese hot pot. The meat is so thin it really just takes a few seconds to cook. When looking for the piece of meat, you want something with some fat there. I know that’s difficult with veal, which is why it simmers in heavy cream for a few minutes, but ask your butcher what is the best piece for this they have.

Health Benefits Of Millet

Millet is one of the healthiest grains you could eat. Maybe not the way this millet with veal recipe shows it, with the stock and butter, but nonetheless. It has a good amount of mineral elements that your body needs, especially Magnesium. It is considered one of the World’s Healthiest Foods.

Millet with veal and mushroom sauce

Millet With Veal In Mushroom Sauce

An ancient grain, millet makes the perfect base for this savory rich veal and mushroom sauce.
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Course: Main Dish
Cuisine: Fusion
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

Millet

  • 3 cups Beef or Vegetable Stock
  • 1 cup Dry Millet
  • 1 tbsp Butter
  • 1 tsp Salt

Veal and Mushroom Sauce

  • 200 grams Veal thinly sliced
  • 200 grams Mushrooms sliced
  • 1/2 cup Heavy Cream
  • 1 tbsp Butter
  • 1 Shallot minced

Instructions

  • Begin by making the millet. It is quite easy and only takes about a half hour. 1 cup of dry millet will equate to a little more than 3 cups of cooked millet so this dish is great for around 4 people. An important part of cooking millet is to toast the grains before boiling them. In a large saucepan on medium heat toast the millet for a few minutes until lightly golden brown. If you overcook them start again. If a piece or two burns just remove it before boiling.
  • Add all of the beef or vegetable stock and stir everything together. Add the salt and stir again, and then bring everything to a boil. Once the water hits boil, turn the heat way down, add the butter, and give it another good stir. Put the lid on and let it sit for 15 minutes, stirring every 3 minutes or so.
  • Keep the lid on the pot but turn off the heat completely. You are going to let this rest for about 10 minutes to really absorb all of the liquid and thicken up.
  • While you are waiting for the millet to rest, take another saucepan and saute the mushrooms in the butter on medium heat. Add the minced shallot. When the shallot is translucent turn the heat on high and toss in the slices of veal. These should be very thinly sliced so they will cook and tighten up in just a few seconds. Seriously, after about 10 seconds add the heavy cream and bring the heat down low. Scrape around the pan so that nothing is sticking to the bottom and let simmer for a few minutes.
  • Take out your ring mold and place it on a plate or in a bowl. Using a spoon, scoop some cooked millet out of the pan and place it inside the ring mold. Now scoop some of the veal in mushroom sauce and pour that over the millet. Remove the ring mold and garnish with some greens and pickled red onion (or whatever you want to garnish with), and serve hot.

Notes

Some people are nervous about cooking meat for such a short time, but I assure you it is fully cooked. This is a similar strategy as you see at Korean Barbecue, or in Chinese or Japanese hot pot. The meat is so thin it really just takes a few seconds to cook. When looking for the piece of meat, you want something with some fat there. I know that's difficult with veal, which is why it simmers in heavy cream for a few minutes, but ask your butcher what is the best piece for this they have.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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