Spicy Indian-Style Millet

I include a grain with virtually every dinner I make. Sometimes buttered basmati rice is just the perfect thing, but other days I like to dress up my grain a bit. This easy to prepare Indian-style millet dish with green peas can also be made with green beans if desired. Simply add the beans shortly after you add the millet to the pot.

Spicy Indian-Style Millet

Recipe by Lisa Turner Cuisine: Indian Published on February 11, 2008 Simple and nourishing seasoned millet with peas — an easy, delightful and different side grain dish Print this recipe Ingredients: 1 cup millet 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1-inch piece fresh ginger, grated or minced 4 whole cloves 3 green cardamom pods 1-inch piece cinnamon stick 2 1/2 cups water or vegetable stock 1/2 teaspoon saffron threads 2/3 cup frozen green peas 1/3 cup roasted or fried cashews Instructions: Rinse the millet and soak in enough water to cover overnight. Drain and set aside. Heat the oil in a medium saucepan. Fry the onion, garlic and ginger for 5 minutes, then add the cloves, cardamom and cinnamon stick and continue to stir for another minute. Now stir in the millet and cook for another minute, stirring constantly. Pour in the water or stock, stir in the saffron, and bring to a boil. Reduce the heat to low, cover, and cook until most of the liquid is absorbed — about 20 minutes. Stir in the peas, cover, and cook for another 5 minutes. Sprinkle with roasted or fried cashews and serve hot. Makes 4 servings