Welcome to our kitchen, where today we’re diving into the world of millet with a deliciously spiced millet pilaf. Millet, an ancient grain, is not only versatile but also packed with nutrients. This spiced millet pilaf is a perfect blend of flavors and textures, making it an ideal side dish or a hearty main course. Let’s get cooking!

Ingredients:

• 1 cup millet
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 carrot, diced
• 1 bell pepper, diced
• 1/2 cup peas (fresh or frozen)
• 1/4 cup raisins
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Rinse and Toast the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a dry skillet, toast the millet over medium heat for 4-5 minutes until it turns golden brown and releases a nutty aroma. Stir frequently to avoid burning.
2. Cook the Millet:
   • In a medium pot, bring the vegetable broth (or water) to a boil.
   • Add the toasted millet, reduce the heat to low, cover, and simmer for 15-20 minutes or until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. Prepare the Vegetables and Spices:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for another 1-2 minutes.
4. Add Spices and Vegetables:
   • Add the ground coriander, turmeric, cinnamon, paprika, and cayenne pepper (if using). Stir well to combine and cook for 1-2 minutes until the spices are fragrant.
   • Add the diced carrot, bell pepper, and peas. Cook for 5-7 minutes until the vegetables are tender but still crisp.
5. Combine and Finish:
   • Add the cooked millet to the skillet with the vegetables and spices. Stir well to combine everything evenly.
   • Mix in the raisins and season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld together.
   • Remove from heat and garnish with fresh cilantro.
6. Serve:
   • Serve the spiced millet pilaf warm with lemon wedges on the side for an extra burst of freshness.

Tips and Variations:

• Protein Boost: Add cooked chickpeas, tofu, or paneer for a protein-rich version.
• Nutty Addition: Sprinkle toasted almonds or cashews for added crunch and flavor.
• Green Twist: Mix in a handful of fresh spinach or kale towards the end of cooking for an extra dose of greens.
• Make Ahead: This pilaf can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.

Enjoy this flavorful and nutritious spiced millet pilaf as a part of your next meal. It’s perfect for a quick weeknight dinner or a delightful addition to your weekend feast. Happy cooking!