This recipe is from Mollie Katzen’s Still Life with Menu cookbook, and not only is it tasty, you feel really healthy after eating it. If you like, rather than have this as the main dish, serve it as a side dish alongside grilled chicken or fish.
Serves 4 – 6, depending on if it’s the main meal or a side.
Millet and Vegetable Pilaf – adapted from Mollie Katzen’s Still Life with Menu cookbook
- 1/2 lb. mushrooms, coarsely chopped
- 3 leeks, coarsely chopped (cut lengthwise into quarters, then chop crosswise), and rinsed
- 2 TBS unsalted butter
- 1 tsp salt
- 2 cups raw millet
- 2 cups boiling water
- 1 large carrot, diced or quartered lengthwise and chopped
- 10 oz. frozen cut green beans, ideally organic
Melt the butter in a large pot over medium heat;
add the mushrooms, leeks and salt and saute for 5 minutes.
Add the millet and continue to saute, stirring occasionally, for another 5 minutes.
Add the boiling water, cover the pot and cook for 5 minutes.
Add the carrots and green beans, just placing them on top, and cook, covered, with the heat reduced to medium-low, for 15 minutes.
Stir pilaf, mixing in the carrots and green beans, and serve hot, topped with Almond-Orange Sauce (see below for recipe).
Almond-Orange Sauce – from Mollie Katzen’s Still Life with Menu cookbook
- 1 cup almond butter OR a little over 1 cup roasted almonds, ground into a paste in the food processor
- 1/2 cup boiling water
- 1/2 cup orange juice
- 1 TBS soy sauce
- 1 tsp. minced fresh ginger OR 1/2 tsp. ground ginger
- 1/2 tsp. fresh orange rind
- salt, to taste
Combine the almond butter and boiling water in a bowl and carefully mix until uniform, or, if you ground almonds, add the boiling water to the processor and process until smooth.
Transfer to a bowl and add the remaining ingredients, stirring well. Serve warm or at room temperature; left-over sauce goes well with grilled fish or grilled chicken.