Recipe - Millet Pilaf With Saffron Peppers

2 tablespoon Butter; or sunflower seed
oil, may be doubled
1 cup Millet
1 small Onion; finely chopped
1 Bay leaf
One fourth teaspoon Turmeric
2 teaspoon Chopped fresh marjoram
(1/2tsp dry)
1 tablespoon Chopped fresh basil (1tsp
dry)
1 tablespoon Chopped fresh parsley
Salt
2 cup Water
One half cup Roasted Peppers with Saffron
and Basil (see recipe),
minced into small squares
1 tablespoon Chopped herbs; for garnish
Freshly ground pepper

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
FlameTamer.

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 Eatlf 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 eatlf.v097.n224 by KitPATh phannema@wizard.ucr.edu on
Sep 5, 1997