Moroccan Spiced Millet

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 teaspoon olive oil
2 quarts (4 ounces) coarsely chopped green chard
1 teaspoon kosher salt
1 tablespoon minced garlic
6 ounces Roma tomatoes, seeded and sliced lengthwise into 1/4-inch strips
2 1/2 cups warm cooked millet
1 cup California Ripe Olives, wedged
1/3 cup coarsely chopped toasted cashews
2 teaspoons orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

Cooking Directions:

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

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 316; Total Fat: 12g; Cholesterol: 0mg; Total Carbs: 46g; Fiber: 11g; Protein: 9g; Sodium: 903mg.

Recipe and photograph courtesy of California Ripe Olives.