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Magenta Millet Pilaf















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 cup millet
rinsed and drained
2 cups water
½ pound beets
scrubbed, trimmed,, nd cut into 1/2 inch dice
½ teaspoon salt
teaspoon allspice
1 tablespoon orange zest
(from 2 oranges)
2 tablespoons mint leaves
minced fresh
6 tablespoons orange juice
fresh squeezed
1 x salt
to taste


Heat nonstick or cast iron skillet over high heat.

Toast millet until it gives off a nice popcorn smell and starts to dance about the pan.

Place millet in pressure cooker pot when done.

Heat flame tamer and place pressure cooker on top.

Add boiling water, beets, salt, and allspice to pressure cooker.

Lock lid and bring up to high pressure.

When high pressure is reached, turn down heat to maintain pressure and hold for 10 minutes (set a timer).

Meanwhile, zest one of the oranges.

You should get a yield of 1 tablespoon if not, use the other orange as well.

(If you don't have a zester, use a sharp potato peeler to delicately remove just the orange peel, leaving the bitter white pith behind).

Mince the orange zest. Set aside.

Squish the oranges without breaking them by rolling them between your hands and the counter.

This will make juicing go easier.

Cut in half and juice. You should get 6 tablespoon or so.

Since oranges vary in sweetness, you will want to add the orange juice by taste.

Mince the mint and set aside.

After the 10 minutes are up on the pressure cooker, turn off heat and move it to a cold burner.

Let sit for 10 minutes and then take cooker to sink.

Run under cold water to release any residual pressure and remove lid.

Add mint and zest.

Add orange juice to taste, and salt if needed.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 2279% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 348mg 14%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 24%
Sugars g
Protein 14g
Vitamin A 5% Vitamin C 20%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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