Toasted Millet with Harissa and Sweet Potatoes
30 minutes or fewer
Harissa is a spicy red chile paste used to season North African dishes, such
as couscous and tagines. Here, it adds gentle heat to a stew of millet, sweet potatoes, and spinach.
- 2 tsp. olive oil
- 1 10-oz. container diced onions, or 1 large onion, diced (2 cups)
- 1 ½ cups millet
- ½ tsp. ground cumin
- ¼ tsp. ground turmeric
- ¼ tsp. ground coriander
- 1 large sweet potato, peeled and cubed (3 cups)
- 2 cups low-sodium vegetable broth
- 2 tsp. harissa paste
- 1 5-oz. bag baby spinach, leaves thinly sliced
- 2 Tbs. lemon juice
- 2 Tbs. sherry vinegar
- 1 tsp. olive oil
- 1 tsp. pure maple syrup
- ½ tsp. grated lemon zest
1. To make Stew: Heat oil in pressure cooker over medium-high heat. Add onions, and cook 2 to 3 minutes, or until soft. Stir in millet, cumin, turmeric, and coriander, and cook 3 minutes more, stirring constantly. Add sweet potato, broth, and harissa.
2. Close pressure cooker, and bring up to high pressure. Cook 9 minutes.
3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
4. To make Vinaigrette: whisk together lemon juice, vinegar, oil, maple syrup, and lemon zest in small bowl. Stir spinach and Vinaigrette
into millet mixture until spinach is wilted. Season with salt and pepper, if desired.
January/February 2011 p.34