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Turkish Millet with Garden-Fresh Greens

From the collection
Serves 6 to 8


cups water or vegetable broth
1 cup millet
2 Tbsp. olive oil
1 large onion, chopped
4 garlic cloves, sliced thin
1 to 2 tsp. red-pepper flakes (or 1 or 2 dried red peppers, crumbled)
1 big bunch greens (collards, kale, chard, whatever’s green and fresh), washed, drained, and chopped
cup fresh dill, finely chopped
¾ cup walnuts, toasted and coarsely chopped
1 (15-ounce) can diced tomatoes
2 Tbsp. tomato paste
½ cup pomegranate molasses (see Note, below)
1 tsp. coriander
~ Sea salt and pepper
1 bunch cilantro, chopped


  1. Bring water or broth to a boil in a large saucepan. Add millet. Cover and reduce heat to low. Simmer for 20 minutes, or until millet absorbs all the liquid.
  2. Fluff millet with a fork and set aside to cool. (May be done a day or two before proceeding. Cover and refrigerate millet.)
  3. Heat oil over medium-high heat in a large pot. Add chopped onions, sliced garlic, and red pepper. Stir for about 8 minutes, or until vegetables are softened and fragrant.
  4. Add chopped greens and dill. Stir until greens are wilted, another 3 to 5 minutes.
  5. Add chopped walnuts, millet, and canned tomatoes, stirring gently to keep the millet light. Work in tomato paste and pomegranate molasses. Add coriander and season with salt and pepper. (Recipe may be made ahead 2 days ahead at this point and heated through just before serving.)
  6. Stir in fresh cilantro just before serving.


Pomegranate molasses is available at Middle Eastern markets and many gourmet stores.

Related post: Culinary choreography

This content is from the Ellen Kanner collection.

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