Quinoa and Millet Pilaf

[Guest guest]

Have to mention my latest find - when drooling through the pages os last month's

issue of Chocolatier magazine, I came upon a blurb that mentioned vegan

truffles! Needledd to say, I ordered some, and they arrived yesterday.

Superb!, they're the old-fashioned French type, small and hand-rolled, and

irregularly shaped. They're made by XOX Truffles and available at

www.chocolatepicure.com

or their phone # is 415-421-4814, and they're the best vegan truffles I've tried

- way better than those from Pangea.

 

 

* Exported from MasterCook *

 

Quinoa and Millet Pilaf

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup quinoa

1/2 cup millet

1/4 teaspoon salt

 

Wash the grains. Add the rinsed grains to a small saucepan over medium-low

heat. Stir the grains with a wooden spoon until all the water has evaporated.

Continue stirring until the grains emit a faint, roasted aroma.

 

Add 2 cups water and the salt. Stir once to dislodge any grains that might have

stuck to the bottom. Cover, and bring to a boil. Lower the heat and simmer,

covered, for about 10 minutes, or until the water is absorbed. Let the pilaf

sit, covered, for 5 minutes before fluffing with a fork.

 

Description:

" Tiny-grained quinoa lightens and adds textured dimension to a

satisfying dish of millet. This makes about 3 cups of grain, enough

for a small serving with stew. If you are serving big eaters, scale up

proportionately. "

 

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Per Serving (excluding unknown items): 174 Calories; 2g Fat (11.8% calories from

fat); 6g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 139mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0