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
- 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
- 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.
- Stir in all remaining ingredients and serve.