Author Notes
This is an awesome side dish that can also work as a main meal for vegans, vegetarians, and omnivores alike. Serving it at room temperature maximizes the flavours and makes it a great dish for lunch or a picnic.
You won't be able to stop eating it, I promise. —Samantha Angela
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Ingredients
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1 1/2 cups
cooked millet, room temperature
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3 tablespoons
olive oil
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1 teaspoon
white balsamic vinegar
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1 teaspoon
curry powder
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1/4 teaspoon
turmeric
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1 teaspoon
kosher salt
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1 teaspoon
cracked black pepper
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1/2 cup
grated carrots
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1/2 cup
currants
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1
can, chickpeas, drained and rinsed
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2
scallions, thinly sliced, white & green parts
Directions
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Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.
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Add the carrots, currants, and scallions, mixing well and seasoning to taste.
Serve at room temperature.
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