Moroccan Spiced Millet


  • 1 teaspoon olive oil
  • 2 bunches 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


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