Millet Pilaf
Ingredients in the pan awaiting stock to be added before cooking
This is a really nourishing quick and easy dish that can
be made ahead (in fact, it can be whipped up within half an hour (from thought to plate) and keeps well in the fridge. It can be served hot or cold, and as a meal in its own right or as an accompaniment.
You can adapt the flavours to your own tastes, or swing the changes according to what you have in your store cupboard and spice rack.
What is not to like!
Millet Pilaf
1 - Ingredients you need for the Pilaf
Ingredients you need for the optional salad dressing dressing
What you need to do
In a large pan, combine all of the ingredients (except the beans and salad / salad dressing). Bring to the boil, and then cover and simmer for 15 minutes. At this point turn off the heat and leave to stand for 10 to 15 minutes.
Add the drained and rinsed pulses and stir in until combined.
Add a small drizzle of salad dressing if desired, serve with salad and any other dish you would like it to go with.
Will keep for several days, though never makes it that far in my house!.
NOTE ON ADJUSTING DRESSING FLAVOURS
If you enjoy a sharp taste, then increase the amount of vinegar and lemon juice to the oil. If you prefer a milder taste, add less vinegar and lemon juicec to the oil.
If you need it to be a little sweeter, add either a litte honey / maple syrup or pomegranate molases to the dressing before whisking.
be made ahead (in fact, it can be whipped up within half an hour (from thought to plate) and keeps well in the fridge. It can be served hot or cold, and as a meal in its own right or as an accompaniment.
You can adapt the flavours to your own tastes, or swing the changes according to what you have in your store cupboard and spice rack.
What is not to like!
Millet Pilaf
1 - Ingredients you need for the Pilaf
- 1 cup of hulled millet grain (washed and left to drain)
- frozen (or fresh, shelled) peas
- frozen (or fresh and removed from the cob) sweet corn kernals
- 2 large carrots, grated
- 1 sweet or bell pepper (use what ever colour and variety you prefer) finely chopped
- 2 or 3 cloves of garlic, peeled and crushed, or a good dollop of lazy garlic if you prefer.
- a good pinch of dried mixed herbs
- seasoning to taste
- 3 cups of stock (or half a stock cube and 3 cups of boiling water)
- optional - salad and salad dressing to serve
- 1 tin of mixed pulses (or what ever you have to hand), or if you like to cook your pulses from dried, use what ever your preference.
Ingredients you need for the optional salad dressing dressing
- 60ml virgin olive oil
- 30ml fresh squeezed lemon juice
- 30ml cider vinegar
- a good squeeze of tomatoe puree
- a little fresh crushed garlic (optional to taste)
- a little fresh minced ginger (to taste)
- a pinch of mixed herbs (optional)
- salt and pepper to taste
- optional - a little turmeric powder and pinch of chilli pepper
What you need to do
In a large pan, combine all of the ingredients (except the beans and salad / salad dressing). Bring to the boil, and then cover and simmer for 15 minutes. At this point turn off the heat and leave to stand for 10 to 15 minutes.
Add the drained and rinsed pulses and stir in until combined.
Add a small drizzle of salad dressing if desired, serve with salad and any other dish you would like it to go with.
Will keep for several days, though never makes it that far in my house!.
NOTE ON ADJUSTING DRESSING FLAVOURS
If you enjoy a sharp taste, then increase the amount of vinegar and lemon juice to the oil. If you prefer a milder taste, add less vinegar and lemon juicec to the oil.
If you need it to be a little sweeter, add either a litte honey / maple syrup or pomegranate molases to the dressing before whisking.