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