03 Jan

Millet Pilaf

Lissa Coffey

Lissa Coffey

Lissa Coffey
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
-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.

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