This is one of those whole grain dishes I get all sorts of proud about.
Mostly because it makes my hours long perusal of the bulk bins at Whole Foods worthwhile. But also, because I feel like I’m stepping outside of my same ol’-same ol’ series of sides.
Butter gives the millet a silkiness, a richness. Curry offers exotic, gentle heat. The currants sweeten and squish. And chickpeas, well, you know how generous they like to be.
Curried Millet with Chickpeas and Currants
- 1 1/2 cups cooked millet, hot
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup shredded or grated carrots
- 1/4 cup minced fresh flat-leaf parsley
- 1/2 cup dried currants or raisins
- 1 cup chickpeas
- Mix the butter and olive oil into the hot millet until butter melts.
- Stir in remaining ingredients until well combined.