Millet Pilaf
Yield: 1 serving    VG, VN, WF, GF, DF, SF, EF

1 sm Onion 4 ts Vegetable oil 1/4 c Millet Sea salt to taste 2/3 c Water

1/2 c Slivered almonds 1 sm Leek 1 sm Zucchini 1 c Mushrooms Freshly ground black pepper

Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the onion. Sauté for about 3 minutes until tender but 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 a 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 2-3 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.

"This recipe turned out really well, especially considering I have not cooked in a long time! Quite tasty, although both myself and my room mates thought that the almonds didn't really go well with it. I also added a little little garlic which was a good idea (but I love garlic)!"

Ben Chute, tester

Spring 2001 Vegetarian Page
www.recipenet.org

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Last modified: April 09, 2002