Millet pilaf with cranberries, sweet potatoes, and thyme
1½ tsp, divided
4 tsp, divided
uncooked sweet potato(es)
1 large, fresh, diced into 1/2-inch pieces
¾ cup(s), sliced
2 tsp, fresh, chopped
¼ tsp, freshly ground, or to taste
- Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.
- Transfer millet to a medium saucepan. Add water and 1 teaspoon salt; bring to a boil. Reduce heat to low, simmer and cook until millet is tender, about 20 to 25 minutes.
- Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add potatoes; cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in scallions, thyme, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until scallions soften, about 1 minute.
- When millet is finished cooking, remove from heat and stir in cranberries; cover and let stand 5 minutes. Add millet and cranberries to skillet with potato mixture; stir. Add remaining 2 teaspoons oil and toss to mix and coat. Yields about 3/4 cup per serving.