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Cherry Almond Millet
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Cherry Almond Millet

Course: Side Dish
Author: Ann Timm


  • 1 1/2 cups millet
  • 3 cups water
  • 3/4 cup dried cherries
  • pinch of sea salt
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 3/4 cup roughly chopped almonds
  • 3/4 cup chopped green onions


  • Rinse and drain millet. Heat a large pan over medium heat. Add the millet and toast for 3 to 4 minutes, or until all the water evaporates.
  • Add 3 cups of water, the dried cherries and a pinch of sea salt. Bring to a boil.
  • Cover, reduce heat to low and cook for 25 minutes or until all water is absorbed.
  • Remove from the heat and allow to sit for 5 minutes before removing the lid.
  • Combine olive oil and vinegar. Pour over millet. Fold in almonds and green onions. Fluff with a fork and serve.