Photo of Orange-Scented Millet with Almonds and Currants by WW

Orange-Scented Millet with Almonds and Currants

2 - 5
PersonalPoints™ per serving
Total Time
43 min
7 min
36 min
This delicately-flavoured grain is a little like couscous, a little like rice. Pair it with spicy Middle Eastern-inspired dishes.


Dried currants

½ cup(s)

Regular butter

1 tbsp(s)

Uncooked millet

1 cup(s)

Sea salt

½ tsp(s), or more to taste

Orange zest

1 tbsp(s), from 1 large orange

Cinnamon stick(s)

1 average

Sliced almonds

tbsp(s), toasted


2½ cup(s), boiling


  1. Soak currants in boiling water until soft, about 10 to 20 minutes; drain.
  2. Melt butter in a medium saucepan over low heat. Add millet and cook, stirring, for 3 minutes; add boiling water, salt, zest and cinnamon stick. Cover pan and cook until millet is just beginning to stick to bottom of pan, about 25 to 30 minutes.
  3. Add almonds and currants; fluff millet with a fork. Turn heat off, cover pan and let stand on stove top for 5 minutes more. Yields about 2/3 cup per serving.