Millet Pilaf with Mushrooms

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Typed from: Great Veg. cooking Under Pressure

(also posted on ivillage and CVC by J. Littman)

by: Lorna Sass

 

Millet Pilaf with Mushrooms

 

Serves 4

 

I haven't tried this one, but thought I'd post it anyway. I noticed after

typing it out that this particular recipe calls for a flame tamer.

Evidently, this is a heat diffuser that is set under the cooker to prevent

scorching when cooking dry pilafs or concentrated ingredients that contain a

high percentage of natural sugar. I have a nonstick, and have never used a

FT. For 6 qt. capacity pressure cookers. Adjust amounts if necessary.

 

10 min. high pressure, 10 min. natural pressure release, 1-2 min. simmering

 

1 c. millet, rinsed and drained

1 Tbs. safflower or canola oil

1 c. coarsely chopped onions

2 - 2 ¼ c. boiling water (use higher amount in jiggle top cookers)

2 large carrots, halved lengthwise & cut into half inch slices

Generous ½ c. (1/2 ounce) sliced, diced, mushrooms (see tips)

1 large Bay Leaf

1 ½ Tbs. dried dill

¾ tsp. salt, or to taste

pepper to taste

............

 

1 c. frozen (defrosted peas

¼ c. thinly sliced scallion greens

Tamari soy sauce, optional

 

Place millet in the cooker and toast. To toast millet: put the rinsed &

drained millet in the bottom of the cooker (or a cast iron skillet if your

cooker doesn't have a heavy bottom. Over high heat, dry out and then toast

the millet, stirring almost constantly, until the grain emits a toasted

aroma resembling popcorn and begins dancing around in the pan. This may take

as little as 2-3 minutes or as long as 8-10. Don't be concerned if the

bottom of the cooker starts to turn brown, but if millet begins to scorch,

immediately turn off heat & stir vigorously to cool. Transfer millet to a

bowl & set aside.

 

Heat oil in the cooker. Cook the onions over med-high heat, stirring

frequently for 1 min. If time permits, brown the onion, stirring frequently;

this will take 5-6 minutes. Add the boiling water (stand back to avoid

sputtering oil) and take care to scrape up any bits of onion stuck to the

bottom of the cooker. Stir in the toasted millet, carrots, mushrooms, bay

leaf, dill, salt, and pepper. Lock the lid in place. Set cooker on a heated

flame tamer. Over high heat, bring to high pressure. Lower heat just enough

to maintain high pressure & cook 10 min. Quick release any remaining

pressure. Remove lid, remove bay leaf. Stir in peas and scallions Replace

but don't lock the lid. Cook over very low heat just until peas are warmed

through, 1-2 min. Sprinkle on tamari, if desired.

 

 

http://www.Christian-Vegan-Cooking

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http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes