Name: Gluten-Free Curried Millet Pilaf
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil; 3 scallions , white and green parts separated, sliced thin; 1 teaspoon curry powder; 1 1/2 cups millet , rinsed and dried on a towel; 3 cups water; Salt and pepper; 1/2 cup chopped fresh basil and/or mint; 1/4 cup raisins; 1/4 cup sliced almonds , toasted; 1/2 cup plain yogurt

Why This Recipe Works

Toasting the millet before simmering the seeds in water gave them some nutty depth, and, after some testing, we landed on a 2:1 ratio of liquid to millet, which ensured evenly cooked, fluffy seeds. We were inspired by the use of millet across the Middle East and India and incorporated fresh basil, mint, raisins, almonds, and fragrant curry powder into our pilaf. To finish, we served it with a dollop of yogurt for richness and an appealing cooling counterpoint to the heat of the curry.

Before You Begin

We prefer whole-milk yogurt in this recipe but low-fat yogurt can be substituted if desired. Unlike other grains, we have found that millet can become gluey if allowed to steam off heat. Once all the liquid has been absorbed, use a gentle hand to stir in the basil, raisins, almonds, and scallion greens, and then immediately serve this pilaf.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Add scallion whites and curry and cook until fragrant, about 1 minute. Stir in millet and cook, stirring often, until lightly browned, about 2 minutes.

Stir in water and 3/4 teaspoon salt and bring to boil. Reduce heat to low, cover, and simmer until liquid is absorbed, 15 to 20 minutes.

Off heat, using fork, gently stir in basil, raisins, almonds, and scallion greens until just combined. Season with salt and pepper to taste. Serve, dolloping individual portions with yogurt.