Saturday, August 14, 2021

Curried Millet Hash @MysteryMacRae #recipe


Two weeks ago I posted a recipe for the Peach-Ginger Chutney we’d dolloped on top of Curried Millet Cakes. The cakes and chutney were a terrific combination but making the millet mixture into cakes was not a terrific experience. They were fragile and couldn’t be flipped with a single spatula. Using the two spatulas called for in the recipe resulted in at least two burned fingers. The solution? Next time, just dump the millet mixture into the skillet and make it into hash. That saved time and fingers, tasted just as terrific, and don't you think it looks lovely on the plate?


Curried Millet Hash

Adapted from The Complete Plant-Based Cookbook, by America’s Test Kitchen



1 cup millet, rinsed

2 cups water

1 teaspoon table salt, divided

3 tablespoons vegetable oil, divided

1 shallot, minced

6 ounces (6 cups) baby spinach, chopped

2 carrots, peeled and shredded

2 teaspoons curry powder

¼ teaspoon pepper

⅔ cup plain yogurt, divided

2 tablespoons minced fresh cilantro



Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to simmer over medium-high heat. Reduce heat to low, cover, and simmer gently until millet is tender and most of the water is absorbed, 15 to 20 minutes. Remove from heat and let millet sit, covered, until water is fully absorbed, about 10 minutes. Transfer to large bowl and let cool for 15 minutes.

Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach, carrots, and remaining ½ teaspoon salt and cook until spinach is wilted, about 2 minutes. Stir in curry powder and pepper and cook until fragrant, about 30 seconds; transfer to bowl with millet.

Stir ⅓ cup yogurt and cilantro into millet mixture until well combined.

Heat remaining 2 tablespoons oil in now-empty skillet over medium-heat until shimmering. Press millet mixture into skillet and cook until golden brown and crisp, 5 to 7 minutes. Turn mixture over with a spatula, scoop by scoop, and cook until golden brown on other side.

Serve with remaining ⅓ cup yogurt and Peach-Ginger Chutney. 

About Heather and Homicide – book 4 in the Highland Bookshop Mysteries

 If true-crime writer Heather Kilbride has arrived in Inversgail, Scotland, to research a recent murder for her new book, why does she seem more interested in a shadowy lawyer with no connection to that murder? Heather and Homicide is a story featuring unconventional research methods, miniature books, and an ancient circle of standing stones. Available in hardback, e-book, and audio from your locally-owned independent bookstoresBarnes & Noble, and Amazon. Or ask for it at your local library. 


The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.




  1. Now that is very innovative and completely different. Thanks, Molly! Hugs. MJ

  2. An excellent solution. Grain patties can be challenging to handle in the frying pan.
    This sounds scrumptious.
    The photo of the carrots and spinach is so pretty.

    1. The carrots and spinach really are pretty, aren't they? The whole combination is delicious. A flat griddle would make the cakes much easier to flip. Maybe someday I'll get one!

  3. Anything with peaches and ice cream in the summer would be good! Seriously, the hash topped with chutney sounds good. Easy is my kind of cooking.

    1. Easy is my kind of cooking, too, Dolores. Especially on hot summer days. Thanks for stopping by!

  4. This is intriguing. I've never had millet. Is this a meatless main course?

    1. I'd only ever had millet in bread. It's really tasty this way. It's a meatless main course, but would be good as a side with chicken or fish, too.