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
Ingredients:
- 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
Directions:
- Mix the butter and olive oil into the hot millet until butter melts.
- Stir in remaining ingredients until well combined.
serves 6
{ 21 comments… read them below or add one }
This looks so good! As a creature of habit, I get stuck in a rut with my meals too. Looks like I’ll be trying this soon.
Also, I must say that your writing style is lovely. =)
I don’t have much of a relationship with curry but this looks quite delectable! I might have to have an affair.
This looks great- it really beats a boring brown rice side dish, that’s for sure!
Annnnd, I’m hungry. I love the grain/chickpea combo, it never fails and it’s so easy to whip up!
I usually just add curry spices to the millet’s cooking liquid, but I’ll have to give this a shot! Looks great.
Love this! I adore millet in bread, but have never actually cooked it as a grain. This will change all that. Also, “squish” = best descriptor ever.
This recipe looks amazing! I love millet and it sounds fantastic with the currants!
Mmm that looks yummy – i’ve never had millet. Will have to add that to my “must try” list.
This looks so delish!!
Mmm…I first gave millet a try about a year back, when I was trying to break out of my all too usual breakfast rut.
This sounds (and looks) delicious! I love how you combined it with the garbanzos.
I’ve never tried millet before, but with a recipe like this how can I resist? I love that you added curry to this – yum!
Andy this is a perfect main meal for a vegetarian like me! I haven’t tried millet grain before but I have cooked with the flour. Those bins at Whole Foods are dangerous…Oh how I miss them!
Intriguing…
I think we used to feed millet to our parakeets; I didn’t know it could be people consumption!
Will have to take a gander to see if we can give this a go!
Millet is one of my favorite new WF bulk bin finds! This recipe sounds great!
What a gorgeous side dish!!! I am really looking forward to trying this Andi
Have never tried millet, but may do so now. Looks and sounds really good!
Oh, I love you!! I’ve been trying to find a good recipe in which to use millet but none of them seem too, well, appetizing. I grind it all up and feed/fed it to my babies but when i tasted it, it always tasted like cardboard (maybe that’s why I’m a bit hesitant to feed it to the grown-ups). The babies liked it but then again, they’ve never had anything better! Ha! Anyway, this looks wonderful and I can’t wait to try it!
Don’t ever (I repeat: ever) feel like you need to justify your perusal of the bulk bins at Whole Foods! When I lived in London, I stopped in regardless of whether or not I needed anything. I could get lost in that section! Now that we have one in my local Whole Foods stateside, I have to give my wallet to someone so I don’t go crazy.
This dish looks delicious, and perfect for stretching say, a whole roasted chicken over a few meals.
i made this for dinner and added grated zucchini and some roasted sweet potato- it was FANTASTIC! kids loved it, and after 10 years gluten free i am so excited to find a new grain thats good for us!! xx thanks andrea
I just found your blog via pinterest and I absolutely love it! I’m definitely putting this side dish on my to make list
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This was delicious! They were out of currants at the store so I used fancy golden raisins instead….because I’m fancy……
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