"Since millet doesn't separate into distinct grains, when cooked, I always enjoy it more when it's mixed with foods of contrasting texture, such as chickpeas. Serve this with lots of garlicky braised chard or spinach. Leftovers are delicious browned in olive oil." Vegetarian Cooking for Everyone
Heat 1 1/2 tbs of the oil in a heavy 10" skillet, and the millet, and cook over medium heat until the grains begin to color, 4-5 minutes. Scrape the millet into a bowl, return the pan to the heat, and add the remaining tbs oil along with the onion, basil, and saffron. Cook over medium-high heat until the onion begins to color, 5-7 minutes.
Reduce the heat to low and add the millet, chickpeas, tomatoes, and paprika. Season with 1 tsp salt and add the boiling water. Cover and cook until the liquid is absorbed and the millet is done, about 35 minutes. If it's still a little raw, add 1/4 cup water and continue cooking. Gently break up the grains with a fork. Taste for salt, season with pepper, then stir in the parsley and cheese.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 381 | ||
Calories from Fat: 62 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 423.2mg | 15 % | |
Potassium 345.7mg | 9 % | |
Total Carbohydrate 66.8g | 20 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 56.8g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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