Millet Pilaff with Corn, Peppers and Pine Nuts
Millet is a light, versatile and inviting grain with a mild, nutty taste, distinctive without being unusual. To bring out the flavour in millet, the tiny yellow grains are toasted in butter or oil before cooking in stock or water. Millet is a thirsty grain, so serve this pilaff alongside a juicy vegetable dish or soup.
Serves 6.
- 2 ½ cups water or vegetable stock
- ½ cup frozen corn kernels
- 1 cup tomatoes, diced fine
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon yellow asafetida powder
- 2 teaspoons julienned fresh ginger root
- 2 small green chilies, seeded and chopped
- ¾ cup diced red capsicum (pepper)
- 1 ¼ cups hulled millet
- ¼ cup toasted pine nuts
Combine the stock, corn, tomato, salt and pepper in a small saucepan, bring to a boil and simmer, fully covered, over low heat.
Heat the oil or butter in a saucepan over moderate heat. Add the yellow asafetida powder, the ginger, chili, green capsicum and the millet.
Saute the millet for 3 or 4 minutes, or until it darkens a few shades.
Pour the simmering stock into the toasted grains, bring to the boil, reduce the heat to low, cover, and cook for about 20 minutes, or until the liquid has been absorbed, and the grains are soft. Set aside for 5 minutes to firm up.
Serve hot with a sprinkle of toasted pine nuts.
Play Audio
Pause Audio
