Ingredients

The following ingredients have 4 Servings
  • 3 cups Beef or Vegetable Stock
  • 1 cup Dry Millet
  • 1 tbsp Butter
  • 1 tsp Salt
  • 200 grams Veal (thinly sliced)
  • 200 grams Mushrooms (sliced)
  • 1/2 cup Heavy Cream
  • 1 tbsp Butter
  • 1 Shallot (minced)

Instruction

  • 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.