Orange-Scented Millet with Almonds and Currants
2 - 5
PersonalPoints™ per serving
This delicately-flavoured grain is a little like couscous, a little like rice. Pair it with spicy Middle Eastern-inspired dishes.
½ tsp(s), or more to taste
1 tbsp(s), from 1 large orange
⅓ tbsp(s), toasted
2½ cup(s), boiling
- Soak currants in boiling water until soft, about 10 to 20 minutes; drain.
- 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.
- 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.