📝 About This Recipe
Elevate the humble millet grain in this vibrant, Mediterranean-inspired dish that celebrates the peak of summer harvest. These succulent beefsteak tomatoes are hollowed out and filled with fluffy, toasted millet tossed with salty feta, toasted pine nuts, and a bouquet of aromatic herbs. It is a nutrient-dense, gluten-free masterpiece that offers a delightful contrast between the charred, juicy tomato shell and the nutty, textured grain filling.
🥗 Ingredients
The Tomato Shells
- 6 pieces Large Beefsteak Tomatoes (ripe but firm, tops sliced off and reserved)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1/2 teaspoon Sea Salt (to season the cavities)
The Millet Filling
- 1 cup Hulled Millet (rinsed and drained)
- 2 cups Vegetable Broth (low-sodium)
- 1 small Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1/4 cup Pine Nuts (lightly toasted)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Balsamic Glaze (optional drizzle)
- 4-5 pieces Fresh Basil Leaves (torn for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish that can snugly hold all six tomatoes.
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2
Prepare the tomatoes by slicing off the top 1/2 inch (keep these lids!). Use a spoon to carefully scoop out the seeds and pulp, leaving a 1/2-inch thick wall. Place the pulp in a bowl and chop it finely; you will use about 1/2 cup of this juice/pulp for the filling.
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3
Sprinkle the inside of the tomato shells with a pinch of salt and turn them upside down on paper towels to drain for 10 minutes.
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4
In a dry medium saucepan over medium heat, toast the dry millet for 3-4 minutes, stirring constantly, until it smells nutty and turns a shade darker.
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5
Carefully add the vegetable broth and a pinch of salt to the millet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
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6
While the millet cooks, heat 1 tablespoon of olive oil in a skillet. Sauté the diced onion until translucent (about 5 minutes), then add the garlic and cumin, cooking for another 60 seconds until fragrant.
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7
In a large mixing bowl, fluff the cooked millet with a fork. Fold in the sautéed onion and garlic, the 1/2 cup of reserved chopped tomato pulp, toasted pine nuts, crumbled feta, parsley, mint, lemon zest, and black pepper.
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8
Taste the filling and adjust seasoning. Note that feta is salty, so you may not need much extra salt.
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9
Wipe the insides of the tomato shells. Spoon the millet mixture into each tomato, pressing down gently and mounding it slightly at the top.
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10
Place the stuffed tomatoes in the prepared baking dish. Place the tomato 'lids' back on top. Drizzle the exteriors with the remaining olive oil.
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11
Bake for 25-30 minutes, or until the tomatoes are tender and the skins just begin to wrinkle. Do not overbake or the tomatoes will collapse.
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12
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil and a drizzle of balsamic glaze if desired before serving warm.
💡 Chef's Tips
Toasting the millet before boiling is a non-negotiable step; it prevents the grain from becoming mushy and brings out a deep, corn-like flavor. If your tomatoes are wobbly, slice a tiny sliver off the bottom to create a flat base, being careful not to cut all the way through. For a vegan version, substitute the feta with brined kalamata olives and a sprinkle of nutritional yeast. Ensure you drain the tomatoes upside down; this prevents the final dish from being watery and soggy. Leftover filling makes an excellent cold grain salad for lunch the next day.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a light Rosé. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. Accompany with a side of creamy Tzatziki sauce for dipping. Works beautifully as a light vegetarian main course or a stunning side dish for grilled lamb chops. Serve with warm, crusty sourdough bread to soak up any escaped tomato juices.