Millet with Almonds, Sweet Potatoes, and Cranberries

Millet with Almonds, Sweet Potatoes, and Cranberries

3/4 cup(s) uncooked millet

2 cup(s) water

2 tsp salt, divided

Ground black pepper and salt to taste

4 tbsp olive oil, divided

1 tbsp red wine vinegar

1 pound sweet potatoes, fresh, diced into 1/2-inch pieces (peeled or unpeeled is entirely up to you)

1/4 cup(s) dried cranberries

1/2 cup toasted slivered almonds

1/4 cup chopped cilantro

Instructions

1) Toss the sweet potatoes with 1 tbsp of olive oil and with 1 tsp salt. Roast the sweet potatoes in a 325 degree oven until soft (30 – 45 min).

2) While the sweet potatoes are roasting, heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.

3) Transfer millet to a medium saucepan. Add water and 1 teaspoon salt; bring to a boil. Reduce heat to low, simmer and cook until millet is tender, about 20 to 25 minutes.

4) When millet is finished cooking, remove from heat and stir in cranberries; cover and let stand 5 minutes. Add roasted sweet potatoes, toasted slivered almonds and stir.

5) Mix 3 tbsps of oil and 1 tbsp of red wine vinegar together in a small bowl. Add to millet and toss to mix and coat.

6) Stir in cilantro. Salt and pepper to taste.