Name: Millet Pilaf with Saffron Peppers
Ingredients: 2 tb Butter; or sunflower seed oil, may be doubled; 1 c Millet; 1 sm Onion; finely chopped; 1 Bay leaf; 1/4 ts Turmeric; 2 ts Chopped fresh marjoram (1/2-tsp dry); 1 tb Chopped fresh basil (1-tsp dry); 1 tb Chopped fresh parsley; Salt; 2 c Water; 1/2 c Roasted Peppers with Saffron and Basil (see recipe), diced into small squares; 1 tb Chopped herbs; for garnish; Freshly ground pepper

CATEGORY	CUISINE	TAG	YIELD
Grains		Grains	4	Servings

INGREDIENTS

2	tb	Butter; or sunflower seed oil, may be doubled
1	c	Millet
1	sm	Onion; finely chopped
1		Bay leaf
1/4	ts	Turmeric
2	ts	Chopped fresh marjoram (1/2-tsp dry)
1	tb	Chopped fresh basil (1-tsp dry)
1	tb	Chopped fresh parsley
		Salt
2	c	Water
1/2	c	Roasted Peppers with Saffron and Basil (see recipe), diced into small squares
1	tb	Chopped herbs; for garnish
		Freshly ground pepper

INSTRUCTIONS

NOTE: DM's recipes calls for 3 to 4 tablespoons of butter: half to be used
to roast the millet and the other half to soften the onions.
Melt the butter in a skillet, add the millet, and roast, stirring often,
over medium heat. When the grains have started to color (and possibly pop),
after about 4 minutes, remove them from the heat and set them aside.
In a heavy saucepan fitted with a lid, melt additional butter or use a
liquid, softened the onion with herbs, about 5 minutes. Season lightly with
salt. Add the millet, stir to combine, and pour in the water. Bring to a
boil, cover, and adjust the heat to very low or set the pot on a
Flame-Tamer.
Cook for 35 minutes; then add the roasted peppers and gently combine them
with the millet, using a fork. Return the lid to the pot and continue
cooking for 5 to 10 minutes or until the millet is sufficiently done. (If
it isn't quite done but the water has been absorbed, add 2 or 3 tablespoons
water, cover, and continue to cook for 5 minutes.) Loosen the grains and
gently heap the millet into a serving dish. Garnish with the herbs and
freshly ground pepper to taste.
Deborah Madison, "The Savory Way", Posted by patHanneman to Eat-lf 6 Sep 97
Chef's Notes --> Millet makes a lovely golden pilaf with a pleasant nutty
flavor and textural surprises. Unlike other grains, individual millet seeds
do not end up completely separate, nor do they cook absolutely evenly. What
you'll end up with is a fluffy pilaf that is also a little crunchy. Millet
is also a thirsty grain with an enormous capacity to absorb liquids.
**A juicy stew -- one made with eggplants and tomatoes, chick peas or plump
white beans -- would be just the thing to serve alongside.
This pilaf is seasoned with marjoram, basil, and a hint of saffron from the
peppers. Toasting the millet seeds in butter gives the millet a nutty
flavor and keeps it moist and succulent. The saffron peppers can be made
days or weeks in advance. Makes 4 servings <--
Posted to Digest eat-lf.v097.n224 by KitPATh <phannema@wizard.ucr.edu> on
Sep 5, 1997

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