Curry Spiced Millet Pilaf
I love experimenting with ingredients that aren’t my usuals, and recently millet has been my pick!
What Is Millet?
Millet is a gluten-free grain that has been enjoyed for thousands of years across Africa and Asia. It has a mild, slightly nutty flavour and a fluffy texture when cooked, is similar to an in-between of rice and quinoa. If you are looking for something new to try, give millet a go. It’s a wonderful food that I feel not enough people are talking about.
Why Soak Millet And Other Grains?
Soaking millet for a few hours before cooking helps improve both texture and digestibility. It softens the outer layer, allows it to cook more evenly, and can reduce natural compounds that may interfere with mineral absorption.
After being completely grain-free for years, now implementing some grains into my diet, traditionally preparing them has become a normal part of my regular routine. It may seem odd if you have never done it, but once you are in the swing of it, it’s really easy. It just requires a bit of foresight.
Enjoy this easy recipe! It’s great on it’s own as a simple vegetarian meal, otherwise I love it with some white fish too – wild Spanish mackerel is my current fave!
Curry Spiced Millet Pilaf
A nourishing one-pot grain dish with warming spices and greens.
Serves:
4
Prep time:
10 minutes
Cook time:
20 minutes
INGREDIENTS
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1 tablespoon coconut oil
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1 small onion, finely diced
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1 teaspoon fresh ginger, grated (optional)
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1 tablespoon curry powder
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1 cup millet, soaked overnight, drained and rinsed
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2 ½ cups water (or half vegetable stock and half water)
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1 cup frozen peas
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2 cups fresh spinach
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Salt, to taste
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Toasted coconut flakes, to serve
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Lime wedges, to serve
METHOD
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Heat the coconut oil in a large shallow casserole over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the fresh ginger (if using) and cook for 30 seconds.
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Add the curry powder and cook for another 30 seconds to release its aroma.
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Stir in the soaked and drained millet, then stir around for 30 seconds to coat in the spices.
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Pour in the water or stock mixture. Bring to a boil.
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Once boiling, reduce to a steady simmer and cook with the lid on for 10 minutes.
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Add the frozen peas then put the lid back on and continue cooking for 3–5 minutes, until the millet is tender and the peas are heated through.
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Remove from the heat, stir in the fresh spinach, and cover with a lid. Let sit for 2–3 minutes until the spinach wilts.
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Season with salt to taste, fluff gently with a fork, and serve topped with toasted coconut flakes and fresh lime wedges.
Notes
- To prepare millet, the night before soak in filtered water with a tbsp of apple cider vinegar. In the morning, drain and rinse thoroughly until the water is running clear.
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