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Millet Pilaf

 
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Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 small onions
4 teaspoons vegetable oil
¼ cup millet
1 x sea salt
to taste
*
cup water
½ cup almonds
slivered
*
1 small leeks
*
1 small zucchini
1 cup mushrooms
*
1 x black pepper
freshly ground, to taste
*
¼ teaspoon cinnamon
ground
*

Directions

Chop the onion.

Heat 2 teaspoons of the oil in a saucepan and add the onion.

Sauté for about 3 minutes until tender by not brown.

Add the millet and cook for another 2 minutes or so, stirring occasionally.

Sprinkle in the salt and pour in the water.

Bring to the boil, then lower heat and simmer, covered, for about 20 minutes.

Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently.

Set aside.

Chop the leek and zucchini finely.

Heat the remaining 2 teaspoons oil in a frying pan (skillet) or wok and add the vegetables.

Stir-fry for about 3 minutes.

Slice the mushrooms thinly and add them to the leek and zucchini.

Stir fry for a further 2 to 3 minutes.

When the millet is tender and the water is absorbed, stir in the vegetables, pepper to taste, and the cinnamon.

Cook for a couple of minutes longer, stirring then remove from heat, and stir in almonds.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 9947% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 11%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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