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Toasted Millet Pilaf




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe by Ginger Lemon Girl


List of Ingredients




1/2 red onion, diced
1 cup sliced wild mushrooms
1 cup organic millet
2 tb almond slivers
2 tb minced parsley
1 clove fresh garlic, minced
4 cups stock (vegetable, chicken, whichever works for you)
olive oil for sauteeing
kosher or sea salt to taste



Recipe



Pour millet into a dry 8" fry pan. Heat on medium heat.

Shake millet around to toast evenly and keep from burning, for about 8-10 minutes, until you get a nice fragrance and the millet is slightly toasted.

Set on cool burner.

In a small pan (with lid), pour in a little olive oil, and heat on medium.

When oil is hot, and add red onions and mushrooms. Cook for 10 minutes.

Add parsley, stir around.

Add garlic, stir around.

Then add stock, and heat to a boil.

Add almond slivers and toasted millet.

Check seasoning, and add salt if necessary.

Cover and cook 40-45 minutes.

Serves 4.

Author's notes: Recipe may be doubled and freezes and reheats well. Personally I like more seasoning and herbs, and my husband likes to add garlic, so adjust this to your own tastes.