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Indian spiced millet pilaf

Serves: 4

Preparation Time: 10 min

Cooking Time: 30 min

Ingredients: 

  • 1 tablespoon canola oil
  • 1 onion, halved, thinly sliced
  • 1½ tablespoons mild Indian curry paste
  • 1 cup (200 g) hulled millet
  • 2 cups salt reduced chicken stock
  • 2 carrots, halved and thickly sliced
  • 1 cinnamon stick
  • 2 cups (50 g) baby spinach leaves
  • ¼ cup (45 g) dried currants
  • Fresh coriander leaves, lime wedges
  • and reduced fat Greek yoghurt, to serve

 

Method:

  1. Heat canola oil in large saucepan over medium heat. Cook thinly sliced onion, stirring occasionally, for 5 minutes or until soft.
  2. Add curry paste and millet. Cook, stirring, for 1 minute or until aromatic. Add stock, cinnamon and carrot. Bring to the boil. Reduce heat to low. Cover and simmer for 25 minutes or until stock has absorbed. Remove from heat. Set aside, covered, for 10 minutes or until millet is tender.
  3. Discard cinnamon stick. Use a fork to stir in baby spinach and currants. Cover and set aside for 2 minutes or until spinach just wilts.
  4. Serve with lime wedges, coriander leaves and reduced fat Greek yoghurt. Great with chargrilled French trimmed lamb cutlets.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact