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Fragrant Millet Pilaf

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
jessica

jessica

Saffron, orange rind and coriander seed make plain millet plain no more!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
  2. Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.
  3. While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.
  4. When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.
  5. Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.
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Reviews

Kree
11

Kree

4/26/2006

This turned out wonderfully! What a nice change from rice. I enjoyed the combination of flavors, especially the addition of the orange rind. I didn't add the tomatoes, and didn't miss them...I will definitely be making this again.

LovingFoodInNYC
9

LovingFoodInNYC

11/10/2007

This is a good recipe for a change but not as exceptional as I expected based on the combination of ingredients. I agree with a previous reviewer that the orange and cinnamon overpower the saffron. If I make this again, I will not add my expensive saffron since I am not sure that it does anything for this dish. I took previous reviewers advice and only cooked the millet for 20 minutes instead of 30 minutes and the consistency was perfect.

MAGGIELB
8

MAGGIELB

1/20/2005

Great recipe. I threw everything into a casserole pan and baked it, instead of frying it. Came out very lovely.

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