The Pioneer Woman Tasty Kitchen
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Millet Pilaf with Roasted Carrot and Fennel

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Prep:

Cook:

Level: Easy

System:

6

Description

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.

Ingredients

  • 2 Tablespoons Ghee (clarified Butter)
  • ¾ cups Hulled Millet, Briefly Rinsed In A Colander Under Cold Running Water
  • 1-¼ teaspoon Coarse Kosher Salt, Divided
  • 2 cups Boiling Water
  • 4 whole Medium Carrots, Thinly Sliced On The Diagonal
  • 1 whole Medium Bulb Fennel (with A Few Of The Fronds Reserved For Garnish), Halved And Thinly Sliced
  • 1 whole Medium Onion, Halved And Thinly Sliced
  • ⅛ teaspoons Ground Black Pepper
  • 2-½ Tablespoons Fresh Lemon Juice
  • 1-½ Tablespoon Hazelnut Oil (or Pistachio Oil, Or Even Just Extra Virgin Olive Oil)

Preparation

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!).

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