Millet with Harissa

Ingredients

• 1 cup millet
• 2 tsp caraway seeds
• 1 � tsp ground coriander
• � tsp ground cumin
• 1 TBS paprika
• pinch red chili flakes
• 1 medium onion, minced
• 3 cups chicken or vegetable broth
• 4 medium cloves garlic, pressed
• 3 TBS chopped parsley
• 2 TBS extra virgin olive oil
• salt and black pepper to taste

Directions

1. Place caraway seeds, coriander, cumin, paprika, red chili flakes in a dry small soup pot and turn heat to medium. Toast spices stirring constantly for about 1-2 minutes. Be careful not to burn.
2. Add millet and continue to toast stirring constantly for another 1-2 minutes. Remove from pan and set aside.
3. Heat 1 TBS broth in same pan and add onion. Saut� in broth for 3 minutes and add rest of broth. Bring to a boil on high heat. Add millet with spices, cover, and turn heat to low. Cook for about 25 minutes until liquid is absorbed and millet is tender.
4. Remove from heat and mix in pressed garlic, parsley olive oil, salt and pepper. Mix with a fork to keep millet fluffy.

Nutrition Highlights

Foods in This Recipe