Sweet Potato and Millet Pilaf

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Millet is a mineral- and protein-rich gluten-free grain that is not to be forgotten. It’s creamy, nutty taste shines in this sweet-and-spiced Moroccan-inspired pilaf, with sweet potatoes, dried apricots, cinnamon, and almonds. The perfect whole-grain side dish for busy nights: millet cooks faster than brown rice, and the recipe is made in just one pot. To make it a meal, serve with chickpeas, tofu, or chicken.

Further Food Nutritionist Commentary:

High in fiber, iron, magnesium and antioxidants, mild-flavored millet is a great gluten-free whole grain base for other flavors. The sweet potato adds more fiber and antioxidants, and is a rich source of vitamin A and potassium, which helps with eye health and to balance the body's fluids and electrolytes. Almonds not only bring texture, but also balance the plate with healthy mono- and poly-unsaturated fats, satisfying protein, and provide a bit of both calcium and iron.

By Heather Goesch, MPH, RDN, LDN
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Sweet Potato and Millet Pilaf

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 4

Ingredients

1 1/4 cup vegetable stock
1/2 cup millet
1 large sweet potato (medium-dice)
5 dried apricots rounds (sliced)
1 garlic clove (minced)
1/2 teaspoon minced fresh ginger
1/4 teaspoon cinnamon
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons tamari
1/4 teaspoon sea salt
pinch of cayenne pepper
1/4 cup slivered almonds (for garnish)
fresh parsley (chopped, for garnish)

Instructions

  1. In a 4-quart pot, bring vegetable stock to a boil.
  2. Add millet, sweet potato, apricot, garlic, ginger, cinnamon, apple cider vinegar, tamari, salt, and cayenne pepper.
  3. Cover and simmer over low flame until sweet potato is soft and all liquid is absorbed, about 20 minutes.
  4. Fluff with a fork, let stand covered for 5 minutes before serving. Garnish with slivered almonds and parsley.
In a 4-quart pot, bring vegetable stock to a boil. Add millet, sweet potato, apricot, garlic, ginger, cinnamon, apple cider vinegar, tamari, salt, and cayenne pepper. Cover and simmer over low flame until sweet potato is soft and all liquid is absorbed, about 20 minutes. Fluff with a fork, let stand covered for 5 minutes before serving. Garnish with slivered almonds and parsley.

Nutrition Information

Per Serving:  Calories: 182; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 287mg; Potassium: 364mg; Carbohydrate: 31g; Fiber: 5g; Sugar: 5g; Protein: 6g

Nutrition Bonus:  Vit A: 121%; Vit C: 35%; Iron: 13%

Photo Credit: Shikha Sharma

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