SAVORY WAY: Millet Pilaf With Saffron Peppers

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* Exported from MasterCook *

 

Millet Pilaf With Saffron Peppers

 

Recipe By : The Savory Way by Deborah Madison, page 273

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Madison: Savory Way

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter -- up to 4

OR sunflower seed oil

1 cup millet

1 small onion -- finely chopped

1 bay leaf

1/4 teaspoon turmeric

2 teaspoons chopped fresh marjoram

OR 1/2 teaspoon dried

1 tablespoon chopped fresh basil -- (1-tsp dry)

OR 1 teaspoon dried

1 tablespoon chopped fresh parsley

salt

2 cups water

1/2 cup Roasted Peppers with Saffron and Basil

(see separate recipe)

diced into small squares

1 tablespoon chopped herbs -- for garnish

freshly ground pepper

 

Makes 4 servings.

 

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.

 

Melt half 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.

 

Melt the rest of the butter in a heavy saucepan fitted with a lid,add the

onion and herbs, and cook slowly until the onions are soft, 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.

 

 

 

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