Millet and Vegetable Pilaf Recipe

Serve this as an accompaniment to chicken, or as a light main course with a creamy curry sauce curry and a tomato salad.

How to Cook Millet and Vegetable Pilaf Recipe

Ingredients

Serves 4

250 g/9 oz millet

Salt and freshly ground black pepper

30 ml/2 tbsp oil

2 leeks, trimmed and thinly sliced

1 large carrot, coarsely grated

250 g/8 oz caurgettes, diced

5 ml/1 tsp grated fresh ginger root

50 – 125 g/2 – 4 raisins

Preparation method

1. Put the millet into a medium-sized saucepan with 600 ml/1 pt water and 2.5 ml/ ½ tsp salt, bring to the boil, then put a lid on the saucepan, turn the heat down and leave to cook gently for 20 minutes, when the millet should be tender and all the water absorbed.

2. Remove the saucepan from the heat and leave on one side, keeping it covered to allow the millet to steam, for a further 5 – 10 minutes.

3. Meanwhile, heat the oil in a frying-pan and fry the leeks, carrot and caurgettes for 5 minutes, until they are beginning to soften, then stir in the ginger root and cook for a further 2 minutes.

4. Using a fork, gently mix the vegetables with the millet and add the raisins. Season to taste. Cook for a further 2 – 3 minutes to heat through, then serve.

Preparation time

55 minutes

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How to Make Seafood Paella Recipe

Ingredients for paella 

1 large onion, chopped 

3 cloves garlic, chopped 

1 tbs olive oil 

1 cup / 225 g long-grain rice 

a few strands of saffron or 1 tsp turmeric 

750 ml/ 1 1/4 pint hot chicken stock 

salt/ freshly ground black pepper 

100 g/4 oz frozen peas 

150 g/ 6 oz cooked prawns or shrimps, shelled 

175 g/ 6 oz cooked mussels 

175 g/ 6 oz cooked clams 

100 g/ 4 oz cooked chicken, cut into bite-sized pieces 

Lemon wedges 

How to make paella recipe?

 1. Place onion and garlic in a large bowl, pour over oil, stir, cover and cook for 3 minutes. 

2. Stir in rice, saffron or turmeric, chicken stock and seasoning. Cover and cook for 10 minutes, stirring twice. Set aside.

 3. Place peas in a bowl, cover and cook for 3 minutes. Reserving some seafood in shells to garnish, stir in prawns or shrimps, mussels, clams and chicken, cover and cook for 6 minutes. 

4. Drain. Stir into rice and garnish with remaining seafood and lemon wedges.

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Kedgeree Recipe with Smoked Haddock Recipe

How to Kedgeree Recipe with Smoked Haddock Recipe

Ingredients

Serves 6

450 g/ 1 lb smoked haddock fillets

350 g/ 12 oz long-grain rice

750 ml/ 1 ¼ pint hot fish or chicken stock

15 g/ 1 ½ Oz butter

1 small onion, chopped

2 hard boiled (cooked) eggs, chopped

2 tbsp cream

Salt/freshly ground black pepper

Cayenne pepper

1 hard boiled (cooked) egg, sliced

Tomato slices

Parsley

How to make Kedgeree

1. Place fish in shallow dish. Cover and cook for 5 minutes turning once. Flake fish, discarding skin, and set aside.

2. Place the rice in a large bowl and pour over the hot stock. Cover and cook for 12 minutes. Leave to stand for 5 minutes. If the stock has not been absorbed, drain rice.

3. Place butter in a small bowl and cook for 1 minute. Mix onion and cook for 2 – 3 minutes.

4. Place fish, rice, and onion, chopped eggs and cream in large bowl, stir well and season with salt and pepper. Cook for 4 minutes, stirring once.

5. Sprinkle with cayenne pepper and garnish with sliced egg, sliced tomato and parsley sprigs.

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Armenian Lamb with Pilaf Recipe

Ingredients for Armenian Lamb

1 kg / 2 lb fillet end leg of lamb

1 tbsp oil

25 g/ 1 Oz butter

2 onions, chopped

2 cloves garlic, chopped

25 g/ 1 Oz flour

1 tsp ground cumin

½ tsp ground allspice

2 tbsp tomato paste

300 ml/ ½ pint hot chicken stock

Salt / freshly ground black pepper

Ingredients For pilaf

40 g/ 1 ½ Oz butter

1 small onion, chopped

250 g / 8 oz long-grain rice

450 ml / ¾ pint hot chicken stock

Salt / freshly ground black pepper

75 g/ 3 Oz currants

75 g/ 3 Oz almonds, blanched and chopped

Preparation Method

1. Remove meat from bone and cut into bite-sized cubes.

2. Pour oil into a bowl, add butter and cook for 1 minute. Stir in onion and garlic and cook for 3 minutes. Add the meat and cook, for 3 minutes.

3. Stir in the flour and add remaining ingredients. Cook, covered, for 10 minutes. Allow to stand for 15 minutes, then cook for a further 6 minutes.

4. To make the pilaff, place the butter in a large shallow dish and cook for 1 minute. Stir in onion and rice and cook for 4 minutes.

5. Add stock and seasoning and cook for 15 minutes or until rice is fluffy, adding extra stock if necessary. Check seasoning and stir in currants and almonds before serving with the lamb..

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