Indian spiced millet pilaf


Prep time45 minutes
Meal categorySalad
Recipe sourceGrains & Legumes Nutrition Council


Try this combination of vegetables with millet as a delicious side to any meat dish.


1Tablespoon (Metric)canola oil
1 onion (halved, thinly sliced)
1 1⁄2Tablespoon (Metric)mild Indian curry paste
1Cup(200g) hulled millet
2Cupsalt reduced chicken stock
2 carrots (halved, thickly sliced)
1 cinnamon stick
2Cup(50g) baby spinach leaves
1⁄4Cup(45g) dried currants
  Fresh coriander leaves, lime wedges and reduced fat Greek yoghurt (to serve)


  1. Heat canola oil in large saucepan over medium heat. Cook thinly sliced onion, stirring occasionally, for 5 minutes or until soft.
  2. Add curry paste and millet. Cook, stirring, for 1 minute or until aromatic. Add stock, cinnamon and carrot. Bring to the boil. Reduce heat to low. Cover and simmer for 25 minutes or until stock has absorbed. Remove from heat. Set aside, covered, for 10 minutes or until millet is tender.
  3. Discard cinnamon stick. Use a fork to stir in baby spinach and currants. Cover and set aside for 2 minutes or until spinach just wilts.
  4. Serve with lime wedges, coriander leaves and reduced fat Greek yoghurt.


Tips/Handy Hints:

This pilaf is great with chargrilled French trimmed lamb cutlets.


Nutrition Information
  • Energy: 472 kJ
  • Protein: 2.3g
  • Total fat: 7.1g
  • Saturated fat: 0.6g
  • Carbohydrate: 10.4g
  • Fibre: 3.2g
  • Sodium: 444mg



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