Indian spiced millet pilaf - Grains & Legumes Nutrition Council
Indian-spiced millet pilaf with carrots, spinach, and currants. Perfect for lunch or dinner, served with lamb cutlets and yogurt. Easy to make in 40 minutes.
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Ingredients
- 1 tablespoon canola oil
- 1 onion, halved, thinly sliced
- 1 1/2 tablespoons mild Indian curry paste
- 1 cup (200 g) hulled millet
- 2 cups salt reduced chicken stock
- 2 carrots, halved and thickly sliced
- 1 cinnamon stick
- 2 cups (50 g) baby spinach leaves
- 1/4 cup (45 g) dried currants
- Fresh coriander leaves, lime wedges
- Reduced fat Greek yoghurt, to serve
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