Curried Millet Pilaf is a flavorful and aromatic dish inspired by Middle Eastern and Indian cuisines. This pilaf combines the wholesome goodness of millet with a delightful blend of curry powder, fresh basil, mint, raisins, and toasted almonds. The toasting of millet adds a nutty depth to the tiny seeds, enhancing the overall flavor profile. With a carefully determined liquid-to-millet ratio and the addition of scallions, this pilaf results in evenly cooked, fluffy seeds. The dish is served with a dollop of yogurt, providing a rich and cooling contrast to the spiciness of the curry. To maintain the ideal texture, it is essential to incorporate the basil, raisins, almonds, and scallion greens immediately after all the liquid has been absorbed. This easy-to-make and satisfying Curried Millet Pilaf is perfect as a side dish or a light meal.
SERVES 4 TO 6
INGREDIENTS:
- 1 tablespoon extra-virgin olive oil
- 3 scallions, white and green parts separated, sliced thin
- 1 teaspoon curry powder
- 1½ cups millet, rinsed and dried on a towel
- 3 cups water
- Salt and pepper
- ½ cup chopped fresh basil and/or mint
- ¼ cup raisins
- ¼ cup sliced almonds, toasted
- ½ cup plain yogurt
INSTRUCTIONS:
- Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat until shimmering. Add the sliced scallion whites and curry powder, and cook until fragrant for about 1 minute. Stir in the millet and cook, stirring often, until lightly browned, approximately 2 minutes.
- Simmer Millet: Stir in the water and ¾ teaspoon of salt, then bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and simmer until the liquid is fully absorbed, taking about 15 to 20 minutes.
- Fluff and Incorporate: Once the millet is cooked, fluff it with a fork and gently stir in the chopped basil, raisins, toasted almonds, and sliced scallion greens. Season the pilaf with salt and pepper to taste.
- Serve with Yogurt: Serve the Curried Millet Pilaf immediately, and for added richness and a cooling contrast, dollop individual portions with plain yogurt.
Drying Grains:
- After rinsing the grains, spread them over a rimmed baking sheet lined with a clean dish towel. Allow the grains to dry for about 15 minutes.
- Once the grains are dry, pick up the towel by its corners and gently shake the grains into a bowl.
TIPS:
- Toasting Millet: Before simmering the millet, toast it in a saucepan until lightly browned. This step brings out the nutty flavor of the millet and enhances the overall taste of the pilaf.
- Drying Millet: Ensure the millet is dried after rinsing by spreading it on a rimmed baking sheet lined with a clean dish towel for about 15 minutes. Drying the millet prevents it from becoming soggy during toasting.
- Liquid-to-Millet Ratio: Use a 2:1 ratio of liquid (water) to millet for perfectly cooked and fluffy grains.
- Immediate Stirring: Once all the liquid has been absorbed, gently stir in the basil, raisins, almonds, and scallion greens. Serve the pilaf immediately to prevent millet from becoming gluey.
- Yogurt Choice: For a richer taste, use whole-milk yogurt in this recipe. However, low-fat yogurt can be substituted if desired.
Enjoy the delightful flavors and textures of Curried Millet Pilaf—a wholesome and aromatic dish that will surely become a favorite in your kitchen!
