Millet Pilaf

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Millet Pilaf

 

1 onion

4 teaspoons vegetable oil

1/4 cup millet

sea salt to taste

2/3 cup water

1/2 cup almonds slivered

1 leek

1 zucchini

1 cup mushrooms

black pepper freshly ground (optional)

 

1/4 teaspoon cinnamon ground

 

Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the

onion. Saute for about 3 minutes until tender by not brown. Add the

millet and cook for another 2 minutes or so, stirring occasionally.

Sprinkle in the salt and pour in the water. Bring to the boil, then

lower heat and simmer, covered, for about 20 minutes.

 

Place the almonds under the grill (broiler) and toast until lightly

browned, turning frequently. Set aside.

 

Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil

in a frying pan (skillet) or wok and add the vegetables. Stir-fry for

about 3 minutes.

 

Slice the mushrooms thinly and add them to the leek and zucchini. Stir

fry for a further 2-3 minutes.

 

When the millet is tender and the water is absorbed, stir in the

vegetables, pepper to taste, and the cinnamon. Cook for a couple of

minutes longer, stirring then remove from heat, and stir in almonds.