Millet and Chickpea Pilaf with Saffron and Tomatoes, Braised Chard with Cilantro

Millet and Chickpea Pilaf with Saffron and Tomatoes, Braised Chard with Cilantro

by Jennifer

This dinner takes about an hour to make, but most of that time is cooking time during which you can do something else.

Millet and Chickpea Pilaf with Saffron and Tomatoes – from Vegetarian Cooking for Everyone by Deborah Madison

Serves 4 as a main dish;  would serve more as a side to grilled chicken.

  • 2 1/2 TBS olive oil
  • 1 cup millet
  • 1 small onion, chopped
  • 1/2 tsp dried basil
  • Pinch saffron threads
  • 1 15.5-oz can chickpeas, rinsed and drained
  • 1 14.5-oz can diced tomatoes, undrained
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 2 1/2 cups boiling water
  • 2 TBS chopped parsley
  • 3 TBS freshly grated Parmesan cheese
  • freshly ground black pepper to taste

Heat 1 1/2 TBS in a 12” skillet over medium heat;  add the millet and let it toast, stirring occasionally, for 4 -5 minutes.  Transfer millet to a bowl and wipe the pan clean with a paper towel.

Heat the remaining 1 TBS oil in the skillet over medium heat;  add the onions, basil and saffron and cook, stirring occasionally, for 5 minutes.

Add the millet, chickpeas, can of tomatoes, paprika, salt and boiling water.  Cover, lower heat to a simmer, and cook for 35 minutes.

Fluff with a fork, then stir in the parsley, Parmesan and black pepper.

Braised Chard with Cilantro – adapted Vegetarian Cooking for Everyone by Deborah Madison

If you know someone who is hesitant to eat Swiss chard, make them this dish.  It’s absolutely delicious and very different from eating sauteed chard.  This would be wonderful, on its own, with cornbread to soak up the “pot liquor”, the savory juices in the pan.  Your house will smell amazing when it’s finished.

Serves 4.

  • 2 large bunches Swiss chard, about 2 lbs., leaves sliced into 1” ribbons and stems trimmed and diced
  • 1 onion, chopped
  • 1/2 cup chopped cilantro
  • 1/3 cup olive oil
  • 1 tsp paprika
  • 1 garlic clove, chopped
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 1/4 cup water

Combine all ingredients in a heavy, wide pot, and set over low heat.  Cook, covered, for 45 minutes, stirring once or twice.  There should be plenty of moisture in the pot;  if anything is sticking when you check it, add a couple TBS of water.

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