Peanut Millet with Grilled Curried Vegetables Recipe - Allrecipes.com
  • READY IN 50 mins

Peanut Millet with Grilled Curried Vegetables

Recipe by  

"Peanuts and grilled vegetables jazz up this nutritious grain dish. Millet is available in whole-food stores and well-stocked supermarkets."

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Original recipe makes 4 servings Change Servings
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  • PREP

    50 mins
  • READY IN

    50 mins

Directions

  1. In a large saucepan over medium heat, heat the water with 1 teaspoon salt until the water comes to a boil. Add the millet, and bring to a boil again. Cover the pan and reduce the heat. Cook the millet for 30 minutes over low heat. Once the millet has finished cooking turn the heat off and let it sit.
  2. While the millet is cooking, heat a grill over a medium-hot fire.
  3. Combine the olive oil, vinegar, orange juice, garlic, ginger, curry powder, cinnamon, black pepper, honey, and 1/2 teaspoon salt in a small bowl; stir well.
  4. Place the onion, carrots and button mushrooms in a large bowl; pour the marinade over them. Toss well with your hands. The vegetables can sit for up to 24 hours in this marinade; cover and refrigerate them if you'd like to refrigerate them.
  5. Place the carrots and onions on the coolest part of the grill for 10 minutes or so, turning them periodically. Grill the mushrooms for 3 minutes per side.
  6. Stir the peanuts into the warm millet. Spoon the millet onto plates, then distribute the grilled vegetables on top. Spoon the remaining marinade over the vegetables and sprinkle with cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This recipe was great!!! I altered it slightly by using veggies I had on hand (broccoli, cauliflower, onion, carrot and some red and green peppers instead of the ones listed). I also eliminated the peanuts and cilantro, and it still turned out great!

 
Most Helpful Critical Review
Jan 25, 2004

Overall, this is a good recipe. The ingredient list says curry paste is needed, but in the instructions it says curry powder. We used curry powder since we had it on hand. Since our family doesn't care for plain grain dishes, I used the marinade as a sauce. Don't think I would do that again as it was way too spicy.

 

8 Ratings

Aug 05, 2008

lots of flavour!

 
Jul 02, 2010

Not impressed with this recipe. the taste combination was very interesting and I'm glad I tried it, but I think once was enough for me. Thanks anyway for sharing!!

 
Jun 01, 2010

Delicious - wouldn't change a thing.

 
Dec 14, 2009

This was merely okay. Grain a bit thick and heavy and vegetables missing a certain zing (more lemon?) Tasted like something from the natural foods store- simple and wholesome but unexceptional.

 
Jan 27, 2005

This is a GREAT recipe, however what do I do with the 1/2 eggplant?

 

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Nutrition

  • Calories
  • 570 kcal
  • 28%
  • Carbohydrates
  • 61.9 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 10.6 g
  • 42%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 912 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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