Adapted from: Still Life with Menu
Millet and Vegetable Pilaf with Almond-Orange Sauce
Sautéing the millet before simmering gives it
a nuttier, more interesting flavor. The light coating of oil or
butter keeps each grain distinct, yielding a fluffy result. The
vegetables are added at different times to accommodate their
varying cooking requirements, Attention to such details rewards you
with a perfectly textured pilaf.
The quantities of
vegetables in this recipe are approximate, so don't panic and run
to the store if you don't have these exact amounts.
NOTE: Make the
sauce while the pilaf cooks.
2 tablespoons canola or
almond oil, or butter
3 medium leeks, or 2 medium-sized onions, chopped
1/2 pound mushrooms, coarsely chopped
1 teaspoon salt
2 cups millet
1 tablespoon minced garlic
2 cups boiling water
1 large carrot, diced
1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces
1 cup minced almonds, lightly toasted
Almond-Orange Sauce (recipe follows)
- Heat the oil or melt the
butter in a large, deep skillet or Dutch oven over medium
- Add the leeks or onions
and mushrooms, and sautÚ for about 5 minutes, or until the
leeks or onions are very soft.
- Add salt, millet, and
garlic, and stir until the millet is coated with the juices from
the leeks/onions and mushrooms. Cook and stir for about 3
- Add the boiling water,
cover, and turn the heat down to a simmer. Leave it for 5
- Add the carrots and green
beans. (Don't mix them in„simply lay them on top.) Cover
again, and continue to simmer for another 10 minutes. (Make the
Almond-Orange Sauce during this time.)
- Remove the pilaf from the
heat, uncover, and fluff the millet with a fork, mixing in the
carrots and green beans at the same time. Serve hot, topped with
warm or room temperature Almond-Orange Sauce and a sprinkling of
minced, toasted almonds.
Preparation time: 10 minutes
Yield: About 2 cups
Orange, almond, and ginger delicately mingle in this sauce. It's
good enough to eat with a spoon all by itself, but it's especially
good on millet pilaf. (Also try it on grilled tofu!
If you can't find almond butter in the store, make some by
grinding toasted or raw almonds to a paste in a blender.
NOTE: Grate the orange zest before squeezing the
1 cup almond butter
1/3 cup boiling water
2/3 cup orange juice (fresh, if possible)
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
2 teaspoons minced fresh garlic
1 tablespoon grated orange zest
Salt to taste, if desired
- Place the almond butter in a medium-small bowl.
- Add boiling water, and carefully mash with a spoon until the
mixture is uniform.
- Add the remaining ingredients and mix well. Taste to decide if
it needs salt.
- Serve warm or at room temperature over hot pilaf.