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Millet & Vegetable Pilaf With Almond-Orange Sauce

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“From Mollie Katzan's "Still Life with Menu," this recipe pleases vegetarians and non-vegetarians alike. NOTE: Make the sauce while the pilaf cooks.”

Ingredients Nutrition


  1. PILAF:.
  2. Heat the oil or melt the butter in a large, deep skillet or Dutch oven over medium heat.
  3. Add the leeks or onions and mushrooms, and sautee for about 5 minutes, or until the leeks or onions are very soft.
  4. Add salt, millet, and garlic, and stir until the millet is coated with the juices from the leeks/onions and mushrooms. Cook and stir for about 3 minutes.
  5. Add the boiling water, cover, and turn the heat down to a simmer. Leave it for 5 minutes.
  6. Add the carrots and green beans. (Don't mix them in„simply lay them on top.) Cover again, and continue to simmer for another 10 minutes. (Make the Almond-Orange Sauce during this time.).
  7. Remove the pilaf from the heat, uncover, and fluff the millet with a fork, mixing in the carrots and green beans at the same time. Serve hot, topped with warm or room temperature Almond-Orange Sauce and a sprinkling of minced, toasted almonds.
  9. (If you can't find almond butter in the store, make some by grinding toasted or raw almonds to a paste in a blender.).
  10. Grate the orange zest before squeezing the orange.
  11. Place the almond butter in a medium-small bowl.
  12. Add boiling water, and carefully mash with a spoon until the mixture is uniform.
  13. Add the remaining ingredients and mix well. Taste to decide if it needs salt.
  14. Serve warm or at room temperature over hot pilaf.

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