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Millet and Prune Pilaf

Perfect as a side dish, or wonderful as a dish on its own, this nourishing wholegrain dish is comforting and full of flavour.

Millet and Prune Pilaf

50g melted butter or 50ml coconut oil
1 small onion, chopped
1 cup millet, soaked, rinsed, drained
2 cloves garlic, finely chopped
8 prunes, diced
1 cinnamon stick or 1 tsp cinnamon
1¾ cups hot chicken stock
1 lemon, zest and juice only
Large handful herbs (such as parsley, mint and coriander), chopped
2 tbsp sliced almonds, toasted

In a saucepan melt 25g of butter or oil over a moderate heat. Add onion and sauté for 5 minutes. Add millet and stir for several minutes to remove excess moisture. Add garlic, prunes, cinnamon and ½ teaspoon salt. Pour over hot stock, stir, then simmer, covered, for 12-15 minutes. Set aside to steam for 10 minutes.Add remaining butter or oil, lemon zest and juice and fluff with a fork. Fold through half the herbs. Scatter remaining herbs and almonds on top.

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