Serves 4

  • 6 Tbsp. plus 1 tsp. extra-virgin olive oil
  • 1 cup millet
  • 2 1/4 cups low-sodium chicken broth, divided
  • 2 tsp. kosher salt, divided
  • 1 small red onion, thinly sliced
  • 1/4 cup seasoned rice vinegar
  • 1 pound sweet Italian sausage, casing removed, cut into 1/2" pieces
  • 2 cups corn kernels
  • 2 garlic cloves, finely minced
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. ground black pepper
  • 1/2 cup chopped parsley
  • 5 ounces baby spinach
  • 1/2 cup chopped basil
  • Flaky sea salt, for finishing


Total time: 35 minutes

In a large pot over medium-high heat, warm 1 tsp. oil. Add millet and toast until golden, about 5 minutes; transfer to a medium bowl and set aside. Add 2 cups chicken broth to pot and bring to a boil. Mix in toasted millet and 1 tsp. salt and cook according to package directions.

In a small bowl, combine red onion slices and vinegar. Set aside for at least 15 minutes.

In a large skillet over medium heat, cook sausage until cooked through and edges are golden, about 8 minutes, then transfer to a bowl. Deglaze skillet with remaining 1/4 cup chicken broth; scrape with a wooden spatula. Stir in corn, garlic, red pepper flakes, 1 tsp. salt, black pepper, and 2 Tbsp. oil and sauté for 4 to 5 minutes. Fold in sausage, millet, and parsley until warmed through.

In a large bowl, toss spinach, basil, and warm millet mixture. Top with pickled onions and flaky sea salt. Mix reserved pickling liquid with 1/4 cup oil; serve on the side as a dressing.


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