Millet is a starchy, protein-rich grain that is gluten-free. This Millet and Prune Pilaf is bright, colourful and nutritious, with sweet yet tart prunes, cinnamon and lemon. This one-pot wonder goes with practically everything. Top with flavourful herbs like parsley, mint and coriander and toasted sliced almonds for crunch.
Millet and Prune Pilaf Recipe
Serves 4
Ingredients:
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
Method:
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.
