Orange Millet Pilaf

[Guest guest]

3 oranges, plus their juice

2-3 cps water or vegetable stock/boullion

2 1/2 cps millet

1/2 tspn salt

2 tablespoons unrefined sesame oil

1/2 cp walnuts (optional)

freshly ground nutmeg to taste

 

Grate the rind of the oranges and set aside. Juice the oranges, measure, and add enough water or stock to make 4 cups plus 2 tablespoons liquid; set aside.

 

Wash and drain the millet. In a 3-4 quart heavy stainless steel pot, dry roast the millet over high heat, stirring continuously, for about 10 minutes, or until fragrant.

(using an enamal pot, you run the risk of cracking it when you dry roast)

 

Add the liquid to the saucepan along with the salt. Bring to a boil, reduce heat, and simmer for 30 minutes, covered.

 

While the millet is cooking, heat the oil in a small skillet, add the grated orange rind, nutmeg, and walnuts. Stir once and remove from heat.

 

Fold into the cooked millet. Serve immediately.