| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grains | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter, or sunflower seed |
| oil may be doubled | ||
| 1 | c | Millet |
| 1 | Onion, finely chopped | |
| 1 | Bay leaf | |
| 1/4 | t | Turmeric |
| 2 | t | Chopped fresh marjoram |
| 1/2-tsp dry | ||
| 1 | T | Chopped fresh basil, 1-tsp |
| dry | ||
| 1 | T | Chopped fresh parsley |
| Salt | ||
| 2 | c | Water |
| 1/2 | c | Roasted Peppers with Saffron |
| and Basil see recipe | ||
| diced into small squares | ||
| 1 | T | 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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