Millets have a low glycemic index, thereby it helps to manage blood glucose levels and prevents diabetes.INGREDIENTS

  • 4 tablespoons olive oil, divided
  • 1 cup millet
  • ½ teaspoon cumin seeds
  • 2 ¼ cups chicken broth
  • 6 medium carrots, peeled, cut into 1” pieces
  • ¼ cup roasted almonds, chopped
  • ¼ teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup fresh cilantro leaves with tender stems (optional)

METHOD

  1. Heat oven to 200°C (400°F). Toss carrots with 2 tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 20 to 25 minutes.
  2. Heat 1 tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until it begins to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes.
  3. Heat remaining 1 tbsp. oil in a small skillet over low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes. Serve millet topped with carrots, cilantro, and almond mixture.

ACKNOWLEDGMENT
http://bewitchingkitchen.com/2014/10/30/millet-couscous-with-roasted-carrots/

Follow by Email
Facebook
Twitter
YouTube
Instagram
%d bloggers like this: