Turmeric and Cumin Spiced Millet Pilaf with Pistachios

Ingredients

• 1 cup millet, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 2 cups vegetable broth
• 3/4 teaspoon salt
• 1/2 cup shelled pistachios, roughly chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lemon juice
• black pepper, to taste

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the cumin seeds and toast until fragrant and lightly darkened, about 30 seconds.

   0:30 · Toast cumin seeds
2. 2

   Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Cook onion
3. 3

   Stir in the garlic, turmeric, coriander, and red pepper flakes, and cook until fragrant, about 30 seconds.

   0:30 · Cook spices
4. 4

   Add the rinsed millet to the pan and toast, stirring frequently, until the grains smell nutty and begin to turn golden, about 3 minutes.

   3:00 · Toast millet
5. 5

   Pour in the vegetable broth and add the salt. Increase heat and bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer undisturbed until the millet is tender and the liquid is absorbed, about 20 minutes.

   20:00 · Simmer millet
7. 7

   Remove the pan from heat and let it stand, covered, for 5 minutes to finish steaming.

   5:00 · Rest covered
8. 8

   Uncover and fluff the millet with a fork. Fold in the chopped pistachios, cilantro, and lemon juice.

9. 9

   Season with black pepper to taste and serve warm.