Millet, nuts and steamed dates pilaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Whole dried dates | |
| 3 | cups | Cooked millet (use Method 1) |
| ½ | teaspoon | Almond extract |
| 2 | tablespoons | Soft butter, cut in small pieces |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 122 | ||
| 1½ | cup | Ground mixed walnuts and whole almonds (6oz total) |
| ⅓ | cup | Light brown sugar |
| 1 | teaspoon | Ground cinnamon |
| Heavy cream (opt) | ||
Directions
Steam the dates in a vegetable steamer for 5 minutes and set aside.
In a large bowl, mix the hot millet lightly with the almond extract and butter. In another bowl, combine the nuts, brown sugar and cinnamon and toss with the millet using two forks. Lightly mound on a platter and ring the platter with the steamed dates. Serve warm with a pitcher of cream if desired.
Submitted By DIANE LAZARUS On 10-17-95
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