Moroccan-Inspired Millet {Gluten-Free, Dairy-Free}
Inspired by the flavors of Moroccan cuisine, this dish combines turmeric, cumin, and cinnamon for a perfectly spiced, subtly sweet millet that pairs beautifully with any protein. It’s made using water-based cooking methods (simmered in broth or water with no oil required), for a light, nourishing side that’s easy on digestion yet rich in flavor.
Equipment
- medium saucepan
Ingredients
- 2 cups vegetable broth or water
- ½ cup uncooked millet
- ½ teaspoon ground turmeric
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- Sea salt to taste
- 2/3 cup chopped Medjool dates from about 5-6 dates
- ⅓ cup sliced almonds raw or slightly toasted if desired
- ¼ cup finely chopped flat leaf parsley
Instructions
- In a medium saucepan over high heat, bring the vegetable broth or water to a boil. Add the millet, cover, and reduce heat to a low simmer. Cook for 20 to 25 minutes until all of the liquid is absorbed and the millet is fluffy.
- Transfer the cooked millet to a medium bowl. Add the turmeric, cumin, cinnamon, and sea salt. Stir until the millet is colorfully blended with the spices. Add then chopped dates, sliced almonds, and parsley. Stir to combine. Serve warm.