Millet Pilaf
1 cup millet
1 cup coconut milk
½ cup water
¼ tsp cardamom ground
¼ inch cinnamon stick
1 bay leaf
1 tsp ground cumin
1 tsp fresh ginger or ¼ tsp dry
1 clove garlic
½ tsp turmeric
⅛ tsp cayenne
¼ cup roasted cashew pieces or any other nut of choice (optional)
¼ cup peas
¼ cup diced carrots
¼ cup raisins (optional)
1 tsp salt
Pepper to taste

Add millet to a pan on medium heat and dry roast until fragrant and making a crackling sound. Remove millet and set aside.

Add cashew pieces and dry roast over low heat until light golden. Remove from the pan and set aside.

Return millet to the pan. Add coconut milk, water carrots and spices to a pot. Bring to a gentle boil. Cover and let simmer on low for 20 minutes or until millet is cooked and water has cooked out. Remove from heat for 5 minutes.

Remove the lid and add peas, raisins and cashew pieces Fluff the millet using a fork, mixing to combine everything at the same time. Enjoy!

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