Curried Millet with Chickpeas and Currants

by Andie Mitchell on October 17, 2011

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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_couscous-01

Curried Millet with Chickpeas and Currants

adapted from Ina Garten

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:

  1. Mix the butter and olive oil into the hot millet until butter melts.
  2. Stir in remaining ingredients until well combined.

serves 6

{ 21 comments… read them below or add one }

Vanessa @ Swift as Shadows October 17, 2011 at 12:38 am

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. =)

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The Mrs @ Success Along the Weigh October 17, 2011 at 6:52 am

I don’t have much of a relationship with curry but this looks quite delectable! I might have to have an affair.

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Nikki October 17, 2011 at 9:43 am

This looks great- it really beats a boring brown rice side dish, that’s for sure!

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Megan (Braise The Roof) October 17, 2011 at 10:45 am

Annnnd, I’m hungry. I love the grain/chickpea combo, it never fails and it’s so easy to whip up!

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Liz October 17, 2011 at 12:54 pm

I usually just add curry spices to the millet’s cooking liquid, but I’ll have to give this a shot! Looks great.

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Beth October 17, 2011 at 3:03 pm

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.

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Annie @ Naturally Sweet Recipes October 17, 2011 at 4:06 pm

This recipe looks amazing! I love millet and it sounds fantastic with the currants!

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Joelle (On A Pink Typewriter) October 17, 2011 at 4:07 pm

Mmm that looks yummy – i’ve never had millet. Will have to add that to my “must try” list. ;-)

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Kelly Jo October 17, 2011 at 4:23 pm

This looks so delish!!

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Sarah@The Flying ONION October 17, 2011 at 4:55 pm

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. :D

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Erika - The Teenage Taste October 17, 2011 at 5:15 pm

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! :-D

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Amy October 17, 2011 at 7:46 pm

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!

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Maggie October 17, 2011 at 9:24 pm

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!

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Stephanie @cookinfanatic October 18, 2011 at 4:45 am

Millet is one of my favorite new WF bulk bin finds! This recipe sounds great!

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Sunchowder - Wendy Read October 18, 2011 at 5:50 am

What a gorgeous side dish!!! I am really looking forward to trying this Andi :)

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Carole October 18, 2011 at 6:50 am

Have never tried millet, but may do so now. Looks and sounds really good!

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Stacey October 20, 2011 at 5:14 pm

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!

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adrianne (all of the above) October 21, 2011 at 11:25 am

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.

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krystina October 23, 2011 at 2:06 am

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

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Rene October 27, 2011 at 12:18 am

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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Nicky J July 7, 2012 at 7:58 pm

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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