Millet Pilaf
Lissa Coffey
| INGREDIENTS: |
| 1 tablespoon olive oil 1 cup minced onion 1 cup millet 1 teaspoon ground coriander seed 1/4 teaspoon ground cinnamon 1 pinch saffron threads 1 teaspoon salt ground black pepper to taste 2 3/4 cups water 2/3 cup white wine 1/3 cup minced shallots 2 cloves garlic, minced 1 1/3 cups frozen corn kernels 1 teaspoon grated orange zest 1 1/2 cups chopped tomatoes |
| INSTRUCTIONS: |
| -In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
-Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes. -In a separate pan, cook the white wine, shallots and garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer 10 minutes or until the wine is reduced by half. -When the millet has simmered for 30 minutes, add the shallot mixture. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes. -Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. |