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
Ingredients
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
Directions
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.
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.
