Spicy Indian-Style Millet

I include a grain with virtually every dinner I make. Sometimes buttered basmati rice is just the perfect thing, but other days I like to dress up my grain a bit. This easy to prepare Indian-style Millet dish can also be made with green beans if desired. Simply add the beans shortly after you add the millet to the pot.

Spicy Indian-Style Millet

1 cup of millet
2 tablespoons of olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
4 cloves
3 green cardamom pods
1 inch piece of cinnamon stick
1 tablespoon of finely grated or minced ginger

2 1/2 cups of water or vegetable stock
1/2 teaspoon of saffron threads
2/3 cup of frozen green peas
1/3 cup of roasted or fried cashews

Soak the millet in enough water to cover overnight. Drain, and set aside.

Heat the oil in a medium-large pot. Fry the onion, garlic and ginger for five minutes or so. Add the cloves, cardamom and cinnamon stick. Stir and fry for another minute. Now stir in the millet and cook for another minute, stirring constantly. Pour in the water or stock, stir in the saffron and bring to a boil. Reduce the heat to low, cover and cook until most of the liquid is absorbed - about 20 minutes. Stir in the peas, cover and cook for another 5 minutes or so. Sprinkle with roasted cashews.

Serves 4 - 5.