Dairy-Free Creamy Pistachio Millet

by Amie on February 25, 2013

Well Happy National Pistachio Day to you.

Bet ‘ya didn’t know we were celebrating….

Well we are.

So, bring along your party hat because this recipe is soooooo party-worthy.

Never had millet?

Have no fear. It’s a gluten-free grain that my family loves and it’s always fun to switch up the grains, isn’t it? You can’t tell me that eating rice every week ain’t boring. I know it is- and that’s why I’ve gotta fun new grain for you to dig into tonight.

I made this recipe over the weekend and it’s truly delicious.

I can’t believe I’ve been silent about it and haven’t shouted out from the rooftop on Twitter, Facebook and Instagram where I usually showcase my masterpieces.

I guess I just wanted to surprise you.

Dry Roasted Pistachios and Millet are a match made in heaven. Seriously, you guys need to try this…like tonight!

I whipped up this easy dish in under 30 minutes (take that Rachael Ray, hehe)… I tossed a few ingredients from my pantry into this dish- one’s that you probably have lying around too.  The combination of coconut milk yogurt, orange juice and pistachios is amazing. Like, way beyond amazing.

And you’re gunna love it.

I just know it. So, what are you waiting for? Print this baby out and get your booty home to party with your pistachios on this very fine National Pistachio Day!

xo

5.0 from 2 reviews

Dairy-Free Creamy Pistachio Millet
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan
Ingredients
  • 1 cup millet
  • 2 cups boiling water
  • ½ tsp. sea salt
  • ½ cup So Delicious Greek dairy-free plain yogurt
  • 1 cup pistachios, shelled
  • 2 Tbsp. freshly squeezed orange juice
  • ¼ cup extra virgin olive oil
  • 1 Tbsp fresh orange zest
  • 2 chives, finely chopped
Instructions
  1. In a medium saucepan, boil 2 cups of water.
  2. Place a large saucepan on the stove top over high heat. Add millet to the dry pan and cook for 3 minutes, stirring constantly so the millet doesn’t burn. You will start to smell a wonderful toasty scent! Add 2 cups of boiling water and sea salt. Return to a boil, then reduce heat and simmer for 25 minutes or until all the water has been absorbed. Remove from heat; set aside and cover for 5 minutes.
  3. Fluff with a fork; add in yogurt, pistachios, orange juice, olive oil, orange zest and chives.
  4. Serve warm.
Notes
Servings: 6 Serving Size: ⅓ cup Calories: 247.6 cal • Fat: 19.0 g • Protein: 5.6 g • Carb: 16.0 g • Fiber: 3.8 g • Sugar: 2.9 g • Sodium: 163.1 mg

 

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{ 7 comments… read them below or add one }

Dawn M. February 25, 2013 at 3:21 pm

Hi Amie!
Do you have to pre-rinse millet like you do with quinoa?

Reply

Amie February 25, 2013 at 3:23 pm

Dawn, I don’t rinse the millet before cooking. I just cook it as is from the box! Enjoy!

Reply

mel February 26, 2013 at 1:46 pm

Thank you for this fantastic looking recipe, i am so making this (I love millet).

Reply

BEVERLY MILLEY February 27, 2013 at 3:38 pm

HI AMIE,

I HAVE NEVER HAD MILLET BEFORE BUT TODAY I WAS IN THE HEALTH FOOD STORE AND PICKED UP ONE OF THERE MAGAZINES AND THEIR WERE ABOUT 5 DIFFERENT RECEIPES AND NOW I GOT YOURS TODAY AND AS SOON AS I BUY MILLET I WILL TRY THIS LOOKS GOOD. THANK YOU AMIE

Reply

Renee March 15, 2013 at 2:02 pm

Your recipe sounds fantastic but I’m puzzled at why it is called “Dairy-free” when it has Greek yogurt in it? MMMMMMMMMM……..

Reply

Amie March 15, 2013 at 6:56 pm

Renee, that’s because all of So Delicious products are dairy-free and vegan meaning they have No dairy at all. I hope that helps! They created a specific ‘Greek yogurt’ that has no dairy in it!

Reply

Esther July 26, 2013 at 9:50 pm

I’m always looking for fresh ideas and this is really inspirational! Thank you for sharing!

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