Curried Millet with Asparagus & Apricot Onion Chutney

Curried Millet

with Asparagus & Apricot Onion Chutney

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dinner

Millet is a gluten free ancient grain, widely known around the world for its mild flavor, versatility, and nutritional benefits. This aromatic curried millet is the perfect base for crunchy shiitake mushrooms and tender asparagus, which get kicked up with hazelnuts toasted to perfection in the skillet. The chutney comes together in mere minutes, and the recipe can be used again with any type of preserve as the base– we suggest trying rhubarb next!

Family Friendly Spring Recipes Gluten-Free Hearty Vegetables Nuts Fruit Grain Bowl Dinner Indian
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SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
650
FAT
30g
CARBOHYDRATES
83g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 tsp yellow mustard seed
  3. 2 tbsp apricot preserves
  4. ½ tsp cayenne pepper
  5. 2 tbsp white vinegar
  6. 2 garlic cloves
  7. 1½ cup whole grain millet
  8. 4 tsp Indian spice blend
  9. 8 oz shiitake mushrooms
  10. 6 oz asparagus
  11. 2 oz hazelnuts
  12. 4 tbsp vegan butter
  13. 3 tbsp 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 medium saucepan over medium heat with 1 tbsp vegetable oil. Measure ¼ cup of chopped onion and add to the saucepan. Cook until softened and slightly 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 2 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 3 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!