- 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
- 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.
- 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.
- 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/
