Macintosh And Millet Pilaf

Recipe Ingredients

2 1/2 cups	592ml	Millet
1/2 cup	46g / 1.6oz	Sliced almonds
1 cup	62g / 2.2oz	Finely-diced onion
1 cup	146g / 5.1oz	Finely-diced shallots
2 tablespoons	30ml	Olive oil
2 cups	292g / 10oz	Diced peeled Macintosh apples
2 tablespoons	30ml	Minced ginger
1 tablespoon	15ml	Minced garlic
1		Bay leaf
1		Cinnamon stick
4 cups	948ml	Vegetable stock
		= (or water)
1 cup	237ml	Apple juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	40g / 1.4oz	Raisins
1/4 cup	40g / 1.4oz	Golden raisins
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

In a non-stick saucepan, place the millet, and cook over medium heat for 3 to 4 minutes or until fragrant. Remove the millet from the pan and set aside.

In the same saucepan, place the almonds, and cook over medium heat for 3 to 4 minutes or until lightly toasted and fragrant. Remove the almonds from the pan and set aside.

Return the saucepan to the heat and saute the onion and shallots in olive oil for 5 minutes or until soft. Add the apple, ginger, garlic, bay leaf, and cinnamon stick, and saute an additional 3 minutes.

Add the reserved millet, vegetable stock, apple juice, salt, and pepper to the saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes or until all of the liquid is absorbed.

Remove the pan from the heat and set aside for 10 minutes to allow the millet to steam. Remove the bay leaf and cinnamon stick and discard.

Fluff the pilaf with a fork, add the remaining ingredients, the reserved toasted almonds, and fluff the pilaf again to incorporate them. Taste and adjust seasonings if necessary. Serve warm or at room temperature.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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