Curried Millet with Chickpeas and Currants

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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.

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Curried Millet with Chickpeas and Currants

Yield: 6 Servings

Calories per serving: 178

Fat per serving: 4g

Ingredients

  • ¾ cup dry millet
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup shredded or grated carrots
  • ¼ cup fresh parsley, finely chopped
  • ½ cup dried currants or raisins
  • 1 cup chickpeas

Instructions

  1. Put the millet in a medium saucepan and set it over medium heat. Shake the pan around and toast the grains until fragrant, about 5 minutes. Add 1 ½ cups water and bring the pan to a boil, then reduce the heat to a simmer until all the water is absorbed, 15 to 20 minutes.
  2. Stir in all remaining ingredients and serve.

Notes

Calories 178, Fat 4g, Carb 33g, Fiber 3g, Sugars 8g, Protein 5g

Adapted from Ina Garten

http://www.canyoustayfordinner.com/2011/10/17/curried-millet-with-chickpeas-and-currants/

serves 6

Comments

  1. says

    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.

  2. says

    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!

  3. says

    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!

  4. Stacey says

    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!

  5. says

    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.

  6. krystina says

    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

  7. Nicky J says

    This was delicious! They were out of currants at the store so I used fancy golden raisins instead….because I’m fancy……

  8. Nicole says

    Made this just as it’s written with one exception – I put the raisins on top of the millet for the last five minutes of cooking just to soften them a bit. Added everything else as written and it was delicious! Thanks for a great recipe!

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