Orange-scented millet with almonds and currants
This delicately-flavored grain is a little like couscous, a little like rice, that's grown all around the world, with India as the largest producer. Pair this gluten-free grain with spicy Middle Eastern-inspired dishes, or cook some up for breakfast. We particularly like it here, with dried currants, cinnamon, lots of orange zest, and toasted nuts. After tasting this dish, you may never go back to rice.
2½ cup(s), boiling
½ tsp, or more to taste
1 Tbsp, from 1 large orange
⅓ cup(s), toasted
- 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.