Ingredients
- ¾ cup warm vegetable stock, divided
- ¼ cup golden raisins
- 2 tablespoons vegetable oil
- 1 shallot, minced
- 1 clove garlic, minced
- 2 tablespoons black sesame seeds
- ¼ cup shredded carrots
- 1 cup fonio grains
- 1 pinch salt and freshly ground black pepper to taste
Why This Dish Is So Special
Cooking Secrets
- Use a ratio of about 1 part grain to 2 parts liquid for fluffy results.
- Let the grain rest covered for a few minutes after cooking to absorb any remaining moisture.
Directions
Soak the raisins in about half a cup of vegetable stock and set that aside for a bit. In a deep skillet, heat some oil over medium heat, then add the shallot, garlic, black sesame seeds, carrots, and almonds. Cook everything together until it smells amazing and the veggies have softened, which should take around 4 minutes. Next, stir in the fonio and let it toast for a couple of minutes so it picks up all those flavors. Pour in the raisins along with the soaking liquid, and keep stirring until the fonio soaks up most of the liquid, about 5 minutes. If it still feels a bit firm, add a little more stock and cook until the fonio is nice and tender—you might not need all the extra stock depending on your fonio. Season with salt and pepper to taste. When it’s done, take it off the heat, fluff it gently with a fork, and sprinkle some fresh pomegranate seeds on top before serving.
