Moroccan Spiced Millet
Recipe courtesy of California Ripe Olives.
1 teaspoon olive oil
2 quarts (4 ounces) coarsely chopped green chard
1 teaspoon kosher salt
1 tablespoon minced garlic
6 ounces Roma tomatoes, seeded and sliced lengthwise into 1/4-inch strips
2 1/2 cups warm cooked millet
1 cup California Ripe Olives, wedged
1/3 cup coarsely chopped toasted cashews
2 teaspoons orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
- Heat oil in a medium sized sauté pan over medium high heat. Add chard and sauté until wilted and tender for 3 to 4 minutes, stirring occasionally. Season with salt, stir in garlic and tomatoes and cook for 1 more minute. Set aside and keep warm.
- In a large mixing bowl combine cooked millet, California Ripe Olives and cashews. Season with orange zest, cinnamon and cayenne.
- Spoon chard mixture onto serving plate. Top with millet and serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 316; Total Fat: 12g; Cholesterol: 0mg; Total Carbs: 46g; Fiber: 11g; Protein: 9g; Sodium: 903mg.
Recipe and photograph courtesy of California Ripe Olives.