Magenta Millet Pilaf, Pressure cooker

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Magenta Millet Pilaf

 

1 cup millet, rinsed and drained

2 cups boiling water

1/2 pound beets, scrubbed, trimmed, cut into 1/2*inch dice, no need to peel

1/2 teaspoon salt

1/8 teaspoon allspice

1 tablespoon fresh orange zest

2 oranges

2 tablespoons minced fresh mint

6 tablespoons fresh orange juice

salt to taste

 

Heat nonstick or cast iron skillet over high heat. Toast millet till it gives

off a nice popcorn smell and starts to dance about the pan. Place millet in

pressure cooker pot when done.

Heat flame tamer and place pressure cooker on top. Add boiling water, beets,

salt, and allspice to pressure cooker. Lock lid and bring up to high pressure.

When high pressure is reached, turn down heat to maintain pressure and hold for

10 minutes (set a timer).

Meanwhile, zest one of the oranges. You should get a yield of 1 T, if not, use

the other orange as well. (If you don't have a zester, use a sharp potato peeler

to delicately remove just the orange peel, leaving the bitter white pith

behind.) Mince the orange zest. Set aside. Squish the oranges without breaking

them by rolling them between your hands and the counter. This will make juicing

go easier. Cut in half and juice. You should get 6 T or so. Since oranges vary

in sweetness, you will want to add the orange juice by taste.

Mince the mint and set aside.

After the 10 minutes are up on the pressure cooker, turn off heat and move it to

a cold burner. Let sit for 10 minutes and then take cooker to sink. Run under

cold water to release any residual pressure and remove lid.

Add mint and zest. Add orange juice to taste, and salt if needed. Serve.