Millet with spinach and pine nuts

    35 min

    Bright green spinach and golden apricots add rich colour and flavour to this easy grain and vegetable side dish. Serve it instead of potatoes or rice, with stews and casseroles that have plenty of sauce.

    5 people made this

    Serves: 4 

    • 200 g (7 oz) millet
    • 50 g (1¾ oz) ready-to eat dried apricots, roughly chopped
    • 900 ml (1½ pints) vegetable stock
    • 55 g (2 oz) pine nuts
    • 250 g (8½ oz) baby spinach leaves
    • juice of ½ lemon
    • salt and pepper

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Put the millet and dried apricots into a large saucepan and stir in the stock. Bring to the boil, then lower the heat. Simmer for 15–20 minutes or until all the stock has been absorbed and the millet is tender.
    2. Meanwhile, toast the pine nuts in a small frying pan until they are golden brown and fragrant. Set aside.
    3. Add the spinach and lemon juice to the millet, with salt and pepper to taste. Cover the pan and leave over a very low heat for 4–5 minutes to wilt the spinach.
    4. Stir the millet and spinach mixture gently, then spoon into a serving bowl. Scatter the toasted pine nuts on top and serve immediately.

    Another idea

    Try aubergine with millet and sesame seeds. Cut 2 medium-sized aubergines into dice. Heat 2 tbsp extra virgin olive oil in a large frying pan, add the aubergine and brown over a high heat, stirring constantly. Remove from the heat and stir in 200 g (7 oz) millet and 900 ml (1½ pints) vegetable stock. Return to the heat and bring to the boil. Stir, then reduce the heat and simmer for 15–20 minutes or until the stock has been absorbed and the millet is tender. Season with salt and pepper to taste. Transfer to a serving bowl and scatter over 2 tbsp chopped fresh coriander, 1 tbsp thinly sliced spring onions and 2 tbsp toasted sesame seeds.

    Plus points

    Millet provides useful amounts of iron and B vitamins and, as it is not highly milled, it retains all its nutritional value. Being gluten-free, it can be an additional source of starchy carbohydrate for coeliacs. * Pine nuts are a good source of vitamin E and potassium. They also contribute useful amounts of magnesium, zinc and iron. * Dried apricots are one of the richest fruit sources of iron. They also contain beta-carotene, which the body can convert to vitamin A, and other minerals such as calcium, potassium and phosphorus.

    Each serving provides

    A * B1, E * C, folate, niacin, calcium, copper, iron, potassium, zinc

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    Reviews in English (1)


    This was my first time cooking with millet. It has a texture similar to couscous, and a pleasant, mild flavour (IMHO). I don't want to rate this recipe as I knew I hated apricots before I even started making it, but it was very easy to prepare and I will probably try to incorporate millet into other dishes in future!  -  12 Jun 2012