Orange-Scented Millet with Almonds and Currants
- Total Time
This delicately-flavored grain is a little like couscous, a little like rice. Pair it with spicy Middle Eastern-inspired dishes.
dried currants½ cup(s)
regular butter1 Tbsp
uncooked millet1 cup(s)
water2 ½ cup(s), boiling
sea salt½ tsp, or more to taste
orange zest1 Tbsp, from 1 large orange
cinnamon stick(s)1 average
sliced almonds⅓ 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.