Millet and nut pilaf - vegetarian lifestyle recipe book
Allow 2 oz / 50 g of millet per person.
Millet is best soaked for at least one hour in cold water before use. It should be placed in twice its own volume of water, brought to the boil and then simmered gently for 40 minutes. Millet keeps a firmer texture than rice. The larger green grained millets have a better texture than the smaller yellow grained millets.
Ingredients: Millet and nut pilaf - vegetarian lifestyle recipe book
For four people
8 oz / 200 g millet
1 oz / 25 g butter
1 small onion, finely chopped
2 tablespoons olive oil
4 oz / 100 g chopped mixed nuts. cashew nuts, peanuts, pine-nuts, flaked almonds, chopped hazel nuts, chopped brazil nuts or sesame seed
fresh herbs, chopped
soya sauce to taste
salt to taste
1 pint / 550 ml vegetable stock
Instructions: Millet and nut pilaf - vegetarian lifestyle recipe book
- Mix all the ingredients together in a heavy based pan with a tight fitting lid.
- Bring to the boil and then simmer on the lowest heat for 40 minutes.