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 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!
In a medium saucepan, boil 2 cups of water.
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.
Fluff with a fork; add in yogurt, pistachios, orange juice, olive oil, orange zest and chives.