Golden Curried Fonio with Pecans and Raisins

Warm spices, toasted pecans, and sweet raisins bring rich flavor and texture to this quick and colorful fonio dish. Serve it as a flavorful side, use it as the base for a grain bowl, or pair it with roasted vegetables, chicken, or fish for an easy meal.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 cup Premium Gold Natural White Fonio
• 2 tablespoons olive oil or neutral cooking oil
• 1/2 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cups low-sodium vegetable broth or water
• 1/3 cup raisins
• 1/3 cup toasted pecans, roughly chopped
• 1/4 cup chopped fresh parsley or cilantro
• Lemon wedges, for serving

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
2. Add the garlic, cumin, coriander, turmeric, smoked paprika, cinnamon, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
3. Add the fonio and stir until evenly coated with the oil and spices.
4. Pour in the vegetable broth and stir in the raisins. Bring the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 4 minutes, or until the liquid has been absorbed.
6. Remove the saucepan from the heat and let the fonio rest, covered, for 5 minutes.
7. Fluff the fonio gently with a fork. Fold in the toasted pecans and fresh herbs. Taste and adjust the seasoning as needed.
8. Serve warm with lemon wedges for squeezing over the top.

Recipe Notes

·       For additional color and flavor, stir in cooked peas, roasted carrots, chopped spinach, or finely diced bell pepper.

·       Walnuts, almonds, or pumpkin seeds may be used in place of the pecans.

·       Store leftovers in a covered container in the refrigerator for up to four days. Reheat gently with a small splash of water or broth.