Curried Millet with Basil and Almonds
A fragrant, nutty grain dish with sweet raisins and toasted almonds
Why This Recipe Works
Millet's naturally nutty profile is amplified here by toasting the grains in aromatic curry oil before simmering. This vibrant pilaf balances warm spices with sweet raisins and fresh basil for a texture-rich side dish that comes together in under half an hour.
Instructions
Heat the oil in a large saucepan over medium heat until it shimmers. Add the scallion whites and curry powder and cook until fragrant, about 1 minute.
Stir in the millet and cook, stirring frequently, until the grains are lightly browned and smell toasted, about 2 minutes.
Stir in the water and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 20 minutes.
Remove the pan from the heat and fluff the millet with a fork. Gently stir in the basil, raisins, almonds, and scallion greens until evenly distributed.
Season with salt and pepper to taste. Serve warm, topping individual portions with dollops of yogurt.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The millet can be cooked up to 2 days in advance; reheat gently and fold in fresh basil and almonds just before serving to maintain texture.
What substitutions can I make?
- raisins: currants
