- 1/2 cup dried currants
- 1 tablespoon unsalted butter
- 1 cup millet
- 1/2 teaspoon sea salt, or more to taste
- 1 tablespoon orange zest
- 1 cinnamon stick
- 1/3 cup almonds, sliced and toasted
Bring a pot of water to boil over high heat. Add the currants and soak until soft, about 10-20 minutes, and drain. Rinse out the pot and add 2 ½ cups water. Bring to a boil over high heat.
Melt the butter in a medium-sized saucepan over low heat. Add the millet and cook, stirring, for 3 minutes. Add the boiling water, salt, zest, and cinnamon stick. Cover the pan and cook until the millet is just beginning to stick to bottom of pan, about 25-30 minutes.
Add the almonds and currants and fluff the millet with a fork. Remove from heat, cover the pan, and let stand for 5 more minutes.