Millet cooks up quickly (similar to wheat couscous), has a mild, flavor, and is very versatile. If you under cook it, the result is chewy individual grains. Cook it a few extra minutes and it will turn to mush. The millet mush, when doctored up with salt and pepper, is an almost dead-ringer for mashed potatoes.
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- 4 tablespoons olive oil, divided, plus more for drizzling (54g)
- 1 cup millet (200g)
- ½ teaspoon cumin seeds
- 2 ¼ cups low-sodium chicken broth
- 6 medium carrots, peeled, cut into 1” pieces
- Kosher salt, freshly ground pepper
- ¼ cup roasted almonds, chopped
- ¼ teaspoon cayenne pepper
- ¼ cup fresh cilantro leaves with tender stems
- Lemon wedges (for serving)
- Preheat oven to 400°. Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes.
- Meanwhile, toss carrots with 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 15–20 minutes.
- Heat remaining 1 Tbsp. oil in a small skillet over medium-low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes.
- Serve millet drizzled with oil and topped with carrots, cilantro, and almond mixture.
Photograph by Yossy Arefi