Millet Pilaf
Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
|
|
| 4 | teaspoons |
vegetable oil
|
|
| ¼ | cup |
millet
|
|
| 1 | x |
sea salt
to taste |
*
|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
|
|
| 2E+1 | ml |
vegetable oil
|
|
| 59 | ml |
millet
|
|
| 1 | x |
sea salt
to taste |
*
|
| 158 | ml |
water
|
|
| 118 | ml |
almonds
slivered |
*
|
| 1 | small |
leeks
|
*
|
| 1 | small |
zucchini
|
|
| 237 | ml |
mushrooms
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1.3 | ml |
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.
