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
An easy and healthy weeknight meal.
Servings: 6 Servings
- 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.
Adapted from Ina Garten
Calories: 178kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 283mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2000IU | Vitamin C: 4.9mg | Calcium: 33mg | Iron: 2.3mg
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. =)
I don’t have much of a relationship with curry but this looks quite delectable! I might have to have an affair.
This looks great- it really beats a boring brown rice side dish, that’s for sure!
Annnnd, I’m hungry. I love the grain/chickpea combo, it never fails and it’s so easy to whip up!
I usually just add curry spices to the millet’s cooking liquid, but I’ll have to give this a shot! Looks great.
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.
This recipe looks amazing! I love millet and it sounds fantastic with the currants!
Mmm that looks yummy – i’ve never had millet. Will have to add that to my “must try” list. ;-)
This looks so delish!!
You have the monopoly on useful inanrmftion-areo’t monopolies illegal? ;)
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
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
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!
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!
Millet is one of my favorite new WF bulk bin finds! This recipe sounds great!
What a gorgeous side dish!!! I am really looking forward to trying this Andi :)
Have never tried millet, but may do so now. Looks and sounds really good!
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!
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.
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
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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This was delicious! They were out of currants at the store so I used fancy golden raisins instead….because I’m fancy……
This is a most useful coittiburnon to the debate
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!