Millet pilaf

I reeeally love millet made into a pilaf, I rarely use millet as a simple sidedish grain as it tends to be a bit too boring on its own. Unless it´s sweet millet, the sticky variety with larger grains, that one I truly love, especially with chunks of pumpkin 😀

For the pilaf I first dry roast the millet for a few minutes until it releases a nutty flavour and gets a deeper golden color (first wash it thoroughly in a strainer though to get rid of the millet´s natural bitterness!), then I add the prepared veggies – in this case chunks of carrot and burdock root, plus chopped up garlic and a generous amount of sesame seeds. On a separate pan I sautee (on a teeny bit of olive oil) coarsely sliced (into squares or rectangles) pointed cabbage, red cabbage and leek, seasoned with cumin and grounded coriander. When the millet with the veggies are both a bit roasted, I add water (1:3 grain:water), cover with a lid and simmer at least 20 minutes. It´s good to let the millet rest under the lid after it´s off the flame, for a few minutes, so it can soak up the remaining water and unstick from the bottom of the pot. Then you can mix in the oil-sauteed vegetables, and if you want, you can add dry roasted almonds, or rucola (arugula) or chopped fresh parsley or all (like I did) 😀

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Filed under Complete meals, Grain dishes, Recipes

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