Food Is Not Your Enemy


Millet?
April 30, 2009, 9:36 am
Filed under: Grains, Recipes | Tags: , , ,

Have you ever tried millet? It’s a whole grain that’s widely eaten in much of Asia and parts of Africa, and it’s a great source of B vitamins and protein. Here’s the recipe for a millet dish I cook regularly at home–my kids love it, saying it “tastes like macaroni and cheese.” I serve it as a main dish, with a green salad on the side, but this could certainly be a side dish as well.

 

Millet and Chickpea Pilaf with Saffron and Tomatoes

 

2 1/2 tablespoons olive oil

1 cup millet, rinsed

1/2 onion, finely diced

1/2 teaspoon dried basil

Pinch saffron threads

1 1/2 cups cooked or 1 15 oz. can chickpeas, rinsed

1 1/2 cups diced tomatoes, fresh or canned

1 teaspoon sweet paprika

Salt and freshly milled pepper

2 1/2 cups boiling water or a mixture of water and tomato juice

2 tablespoons finely chopped parsley

3 tablespoons grated Parmesan or Gruyere (optional)

 

Serves 4 to 6.

 

Heat 1 1/2 tablespoons of the oil in a heavy 10-inch skillet, add the millet, and cook over medium heat until the grains begin to color, 4 to 5 minutes. Scrape the millet into a bowl, return the pan to the heat, and add the remaining tablespoon oil along with the onion, basil, and saffron. Cook over medium-high heat until the onion begins to color, 5 to 7 minutes.

 

Reduce the heat to low and add the millet, chickpeas, tomatoes, and paprika. Season with 1 teaspoon salt and add the boiling water. Cover and cook until the liquid is absorbed and the millet is done, about 35 minutes. If it’s still a little raw, add 1/4 cup water and continue cooking. Gently break up the grains with a fork. Taste for salt, season with pepper, then stir in the parsley and cheese.  

 

Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison (one of my favorites).

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2 Comments so far
Leave a comment

Hi Jen! I love millet! looking forward to trying this recipe tonight…In winter I would often make a baked coconut/almond millet pudding type thing, great for breakfast or dessert…

Comment by Beverly Wachtel Tomov

Great! Hope you enjoy it.

Comment by jcschonborn




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