Millet Pilaf with Corn, Peppers and Pine Nuts - Turkish xp

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Millet Pilaf with Corn, Peppers and Pine Nuts - Turkish

2 1/2 cups water or vegetable stock

1/2 cup frozen corn kernels

1 cup tomatoes, diced fine

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter, olive oil, or a combination

1 teaspoon yellow asafetida powder

2 teaspoons julienned fresh ginger root

2 small green chilies, seeded and chopped

3/4 cup diced red capsicum (bell pepper)

1 1/4 cups hulled millet

1/4 cup toasted pine nuts

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Combine the stock, corn, tomato, salt and pepper in a small saucepan, bring to a

boil and simmer, fully covered, over low heat.

 

Heat the oil or butter in a saucepan over moderate heat. Add the yellow

asafetida powder, the ginger, chili, green capsicum and the millet.

Saute the millet for 3 or 4 minutes, or until it darkens a few shades.

 

Pour the simmering stock into the toasted grains, bring to the boil, reduce the

heat to low, cover, and cook for about 20 minutes, or until the liquid has been

absorbed, and the grains are soft. Set aside for 5 minutes to firm up.

 

Serve hot with a sprinkle of toasted pine nuts.

Serves 6.

 

From " Vegetarian World Food " by Kurma Dasa, Chakra Press

Formatted by Chupa Babi in MC: 02.06.04

 

Millet is a light, versatile and inviting grain with a mild, nutty taste,

distinctive without being unusual. To bring out the flavour in millet, the tiny

yellow grains are toasted in butter or oil before cooking in stock or water.

Millet is a thirsty grain, so serve this pilaff alongside a juicy vegetable dish

or soup.

 

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/>ChupaNote: Use the Italian or Spanish pine nuts. They are softer than the

Chinese.

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