Millet pilaf with saffron peppers

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; or sunflower seed oil, may be doubled
1 cup Millet
1 small Onion; finely chopped
1 Bay leaf
¼ teaspoon Turmeric
2 teaspoons Chopped fresh marjoram (1/2-tsp dry)
1 tablespoon Chopped fresh basil (1-tsp dry)
1 tablespoon Chopped fresh parsley
Salt
2 cups Water
½ cup Roasted Peppers with Saffron and Basil (see recipe), diced into small squares
1 tablespoon Chopped herbs; for garnish
Freshly ground pepper

Directions

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@...> on Sep 5, 1997

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