Try this Millet Pilaf with Saffron Peppers recipe, or contribute your own.
Suggest a better descriptionNOTE: DMs recipes calls for 3 to 4 tablespoons of butter: half to be used to roast the millet and the other half to soften the onions. Melt the butter in a skillet, add the millet, and roast, stirring often, over medium heat. When the grains have started to color (and possibly pop), after about 4 minutes, remove them from the heat and set them aside. In a heavy saucepan fitted with a lid, melt additional butter or use a liquid, softened the onion with herbs, about 5 minutes. Season lightly with salt. Add the millet, stir to combine, and pour in the water. Bring to a boil, cover, and adjust the heat to very low or set the pot on a Flame-Tamer. Cook for 35 minutes; then add the roasted peppers and gently combine them with the millet, using a fork. Return the lid to the pot and continue cooking for 5 to 10 minutes or until the millet is sufficiently done. (If it isnt quite done but the water has been absorbed, add 2 or 3 tablespoons water, cover, and continue to cook for 5 minutes.) Loosen the grains and gently heap the millet into a serving dish. Garnish with the herbs and freshly ground pepper to taste. Deborah Madison, "The Savory Way", Posted by patHanneman to Eat-lf 6 Sep 97 Chefs Notes --> Millet makes a lovely golden pilaf with a pleasant nutty flavor and textural surprises. Unlike other grains, individual millet seeds do not end up completely separate, nor do they cook absolutely evenly. What youll end up with is a fluffy pilaf that is also a little crunchy. Millet is also a thirsty grain with an enormous capacity to absorb liquids. **A juicy stew -- one made with eggplants and tomatoes, chick peas or plump white beans -- would be just the thing to serve alongside. This pilaf is seasoned with marjoram, basil, and a hint of saffron from the peppers. Toasting the millet seeds in butter gives the millet a nutty flavor and keeps it moist and succulent. The saffron peppers can be made days or weeks in advance. Makes 4 servings <-- Posted to Digest eat-lf.v097.n224 by KitPATh
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 22 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.3mg | 0 % | |
Potassium 158.4mg | 4 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 38.3g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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