Moroccan Spiced Millet

Moroccan Spiced Millet
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Ingredients

  • 1 teaspoon Olive oil
  • 2 quarts Green chard, coarsely chopped
  • 1 teaspoon Kosher salt
  • 1 tablespoon Garlic, minced
  • 6 ounces Roma tomatoes, seeded and sliced lengthwise into 1/4-inch strips
  • 2 1/2 cups Warm cooked millet
  • 1 cup California Black Ripe Olives, wedged
  • 1/3 cup Toasted cashews, Coarsely chopped
  • 2 teaspoons Orange zest
  • 1/4 teaspoon Cinnamon, ground
  • 1/8 teaspoon Cayenne pepper

Directions

Heat oil in a medium sized sauté pan over medium high heat. Add chard and sauté until wilted and tender for 3-4 minutes, stirring occasionally. Season with salt, stir in garlic and tomatoes and cook for 1 more minute. Set aside and keep warm. In a large mixing bowl combine millet, California Ripe Olives and cashews. Season with orange zest, cinnamon and cayenne. Spoon chard mixture onto serving plate. Top with millet and serve immediately. Serves 4.