This recipe is adapted from one I found on Purple Carrot, a company that delivers meals weekly to your home! I love this dish because it is bursting with flavor and very nutritious.
Curried Millet with Spicy Apricot Chutney and Vegetables
- 1 onion
- 2 tbsp. vegetable oil
- ½ tsp. yellow mustard seeds
- 1 tbsp. apricot preserves
- ¼ tsp. cayenne pepper
- 1 tbsp. white vinegar
- 3 garlic cloves
- ¾ cup whole grain millet
- 2 tsp. blend of Indian spices
- 1.5 cups water
- Salt and pepper, to taste
- 4 oz. shiitake mushrooms
- 3 oz. asparagus
- 1 oz. hazelnuts
- 2 tbsp. butter
Peel and finely chop the onion. In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add 2 tablespoons of the chopped onion to the pan. Cook until softened and lightly browned, about 3 minutes.
Turn off the heat. Stir in the mustard seeds, apricot preserves, cayenne pepper, and white vinegar. Transfer to a small bowl and refrigerate. You have made the chutney!
In a clean saucepan, pour in the millet. Toast over medium heat until fragrant and lightly crispy, about 3 to 4 minutes. Transfer millet to a plate or bowl.
Mince the garlic. Add 1 tablespoon of vegetable oil to the saucepan and return to medium-high heat. Place the minced garlic and the rest of the chopped onion in the saucepan. Cook until onion is soft, about 3-4 minutes.
Add the toasted millet to the saucepan with the garlic and onion. Add your blend of Indian spices, salt, and water. Bring to a boil, reduce heat, cover, and simmer until millet is tender and the water is absorbed, about 20 minutes.
Remove the stems from the shiitake mushrooms. Thinly slice the tops of the mushrooms. Cut the asparagus into slices the length of around 2 inches. Roughly chop the hazelnuts.
In a large skillet, heat the butter. Add the shiitakes and cook until crispy, around 3 to 4 minutes. Add the asparagus and hazelnuts. Cook until the asparagus is bright green, and the hazelnuts are toasted. Remove from heat, and season with salt and pepper.
Divide the millet into bowls. Top with the mushroom & asparagus sauté and the apricot onion chutney. Enjoy!