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For this pilaf, I roasted a pan of veggies (carrot, fennel, and onion) to toss with the millet. These veggies kept the flavors light and the look fresh, but any pan of your favorite roasted veggies will do quite nicely. I dressed this pilaf very simply with fresh lemon juice and hazelnut oil.
1. Preheat oven to 450 F and line a large rimmed baking sheet with parchment paper or a Silpat liner.
2. Melt the ghee in a medium saucepan over medium heat. Transfer half of the melted ghee to a large bowl and set it aside for now. Add the millet to the saucepan with the remaining ghee and toast until fragrant, about 3 minutes, stirring frequently. Add 3/4 teaspoon salt and the boiling water. Turn heat up to high and bring to a rolling boil. Then turn heat down to low, cover the saucepan, and cook the millet until tender, about 20 to 25 minutes, stirring occasionally. (You can proceed to step 3 while the millet cooks). Once tender, immediately pour the millet into a fine mesh sieve to drain off the excess water (do not squeeze it though).
3. While the millet cooks, roast the vegetables. Add the carrot, fennel, onion, remaining 1/2 teaspoon salt, and black pepper to the bowl with the reserved ghee and toss to combine. Spread the veggies out in a single layer onto the prepared baking sheet. Put them into the preheated oven and roast until tender and starting to brown, about 25 minutes, tossing once halfway through.
4. Toss the millet, roasted vegetables, and lemon juice together in a large bowl, then transfer to a serving dish. Drizzle the hazelnut oil on top and sprinkle on the reserved fennel fronds.
5. Serve warm, room temperature, or chilled (but I like it best warm!).
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!