Curried Millet with Asparagus & Apricot Onion Chutney

Curried Millet

with Asparagus & Apricot Onion Chutney

GET RECIPES DELIVERED
dinner

Family Friendly Spring Recipes Gluten-Free Hearty Vegetables Nuts Fruit Grain Bowl Dinner Indian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
650
FAT
30g
CARBOHYDRATES
83g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 onion
  2. ½ tsp yellow mustard seeds
  3. 1 tbsp apricot preserves
  4. ¼ tsp cayenne pepper
  5. 1 tbsp white vinegar
  6. 1 garlic clove
  7. ¾ cup whole grain millet
  8. 2 tsp Indian spice blend
  9. 4 oz shiitake mushrooms
  10. 3 oz asparagus
  11. 1 oz hazelnuts
  12. 2 tbsp vegan butter
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not Inlcuded

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Make the chutney
Peel the onion and finely chop. Place a small saucepan over medium heat with 2 tsp vegetable oil. Measure 2 tbsp of chopped onion and add to the saucepan. Cook until softened and lightly browned, about 2 to 4 minutes. Remove from heat and stir in the mustard seed, apricot preserves, as much or as little cayenne as you’d like, and white vinegar. Transfer chutney to a small bowl and refrigerate.
2
Make the millet
Add the millet to the clean saucepan and toast over medium-high heat until fragrant and golden, about 3 to 4 minutes. Mince the garlic. Transfer millet to a plate or bowl. Add 1 tbsp vegetable oil to the saucepan and return to medium-high heat. Add the remaining chopped onion and garlic. Cook until onion is soft and translucent, about 3 to 4 minutes.
3
Build the flavor
Return the millet to the saucepan with the onion and add the Indian spice blend, a pinch of salt, and 1½ cups water. Bring to a boil, reduce heat, cover, and simmer until millet is tender and water is absorbed, about 20 minutes. Once cooked, let millet sit for 5 minutes then fluff with a fork.
4
Chop the vegetables
Destem the shiitake mushrooms and thinly slice the caps. Thinly slice the asparagus on the diagonal. Chop the hazelnuts.
5
Cook the shiitakes
Place a large nonstick skillet over medium-high heat and add the vegan butter. Add the shiitakes and cook until crispy, about 3 to 4 minutes. Add the asparagus and hazelnuts, and cook until the asparagus is bright green and nuts are toasted, about 1 more minute. Season vegetables with salt and pepper and remove from heat.
6
Plate your meal
Season the cooked millet with salt and pepper and divide between large bowls or plates. Top with the shiitake asparagus saute and apricot onion chutney. Enjoy!