Even though it was a short work week for me, I'm glad it's nearly done! It's been crazy in office prepping for an upcoming photo shoot.
Anyway, I'm finally posting a couple photos of my millet recipe. If you're bored of couscous, quinoa or brown rice, give it a shot. It's probably closer to the texture and bite of couscous or brown rice with a slightly nutty flavor. The pecans add a nice crunch and the currants give it a hint of sweetness.
Millet with Toasted Pecans and Currants
-1 cup millet
-4 chopped scallions
-a large handful of toasted pecans
-a large handful of dried currants
-1 1/2 t. olive oil
-1 T. red wine vinegar
-3-4 basil leaves, chopped
-salt and pepper to taste
Pre-heat oven to 375 degrees Fahrenheit. Boil 2 cups salted water. Add millet to boiling water and bring to simmer. Millet is done when it's soaked up by water. While millet is cooking, toast pecans on cookie sheet in the middle rack for 7-8 minutes depending on your oven. Let cool and chop into small pieces. Chop scallions and basil leaves. Once millet is done, add pecans, scallions, basil, currants and mix in olive oil and red wine vinegar. Finish off with salt and pepper to taste. Serve cold. Serves about 4-6.
