Free Recipe Millet Pilaf with Saffron Peppers

Recipe Type: G Recipes

Recipe Preparation: boil

Cooking Ingredients for Millet Pilaf with Saffron Peppers Recipe

2 tb Butter; or sunflower seed
-oil, may be doubled
1 c Millet
1 sm Onion; finely chopped
1 Bay leaf
1/4 ts Turmeric
2 ts Chopped fresh marjoram
-(1/2-tsp dry)
1 tb Chopped fresh basil (1-tsp
-dry)
1 tb Chopped fresh parsley
Salt
2 c Water
1/2 c Roasted Peppers with Saffron
-and Basil (see recipe),
-diced into small squares
1 tb Chopped herbs; for garnish
Freshly ground pepper

Millet Pilaf with Saffron Peppers Preparation

NOTE: DM”s 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 isn”t 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 Chef”s 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 you”ll 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 <phannema@wizard.ucr.edu> on Sep 5, 1997

Cooking Temperature:

Recipe Serves: 4

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