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Millet Orange Pilaf

Source of Recipe


Related to me by Carol Stoye, who adapted it from the Orange-Pecan Skillet Millet recipe in "Mollie Katzen's Sunlight Café"



List of Ingredients



• FOUR SERVINGS:
  
• 1 T. butter or oil
  
• 1 c. millet
  
• 1/4 t. salt
  
• 1 t. vanilla
  
• 2 c. juice
  
• TWO SERVINGS:
  
• 1 t. + 1/2 t. butter or oil
  
• 1/2 c. millet
  
• 1/8 t. salt
  
• 1/2 t. vanilla
  
• 1 c. juice
  
• OPTIONAL
  
• Toasted pecan pieces, shredded coconut, chopped crystallized ginger, lemon or orange zest, sweeteners, plumped-up dried blueberries, cranberries, or raisins, etc.
  






Instructions



1. On medium high heat, melt butter in skillet. Pour in millet and salt, and toast until browned, stirring frequently to keep from burning.
   
   
2. Mix the vanilla and juice together, then pour the liquid mixture into the skillet, stirring to mix with the millet.
   
   
3. Bring to a boil, then immediately lower the heat to simmer. Cover and simmer for 30-45 minutes, until the liquid is absorbed.
   
   
4. Add the optional ingredients when you serve the pilaf.
   
   
5. Leftovers can be refrigerated and re-heated. You may need to add some more juice or water to prevent the pilaf from drying out when reheating.
   
   






Final Comments