Millet & Vegetable Pilaf With Almond-Orange Sauce

"From Mollie Katzan's "Still Life with Menu," this recipe pleases vegetarians and non-vegetarians alike. NOTE: Make the sauce while the pilaf cooks."
 
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Ready In:
50mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • PILAF:.
  • Heat the oil or melt the butter in a large, deep skillet or Dutch oven over medium heat.
  • Add the leeks or onions and mushrooms, and sautee for about 5 minutes, or until the leeks or onions are very soft.
  • 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.
  • Add the boiling water, cover, and turn the heat down to a simmer. Leave it for 5 minutes.
  • 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.).
  • 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.
  • ALMOND-ORANGE SAUCE:.
  • (If you can't find almond butter in the store, make some by grinding toasted or raw almonds to a paste in a blender.).
  • Grate the orange zest before squeezing the orange.
  • Place the almond butter in a medium-small bowl.
  • Add boiling water, and carefully mash with a spoon until the mixture is uniform.
  • Add the remaining ingredients and mix well. Taste to decide if it needs salt.
  • Serve warm or at room temperature over hot pilaf.

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