Curried Millet with Raisins and Almonds
Fragrant toasted millet with sweet raisins and crunchy almonds
Why This Recipe Works
Toasting the millet in curry powder before simmering adds a deep nuttiness that balances the sweet raisins and fresh basil. This dish serves as a vibrant, textured alternative to rice or couscous that comes together in one pan.
Instructions
Heat the oil in a large saucepan over medium heat until it begins to shimmer. 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 toasty, about 2 minutes.
Add the water and salt and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the grains are tender, 15 to 20 minutes.
Remove the pan from the heat and fluff the millet with a fork. Gently fold in the basil, raisins, almonds, and scallion greens.
Season with additional salt and pepper to taste. Serve warm, topped with a dollop 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 3 days; reheat with a splash of water to loosen the grains.
