Toast millet in sauté pan without oil until fragrant and brown (about 3-5 minutes). While millet is toasting, bring water to a boil. Add boiling water carefully to sauté pan. Add salt and saffron. Cover, simmer on low heat for 15 minutes.
Heat oil in separate sauté pan. Add onions, oregano, garlic, celery, and cinnamon. Sauté for 2 minutes, then cover and cook on low heat for 5 minutes. Add bell pepper and peas. Cover and cook on low heat another 5 minutes. Add currants and lemon juice. Cover and cook on low heat for 1 more minute.
When millet and veggies are done, fluff millet with a fork. Stir in veggie mixture, seasoning to taste.
Makes 4 servings.
187 calories per serving
Return to Recipe Menu