Middle-Eastern Nutty Millet Pilaf

Vegan

A Fresh, Light Alternative to Traditional Risotto Using Millet

This simple tasty dish is a nice way to use millet, an underused yet tasty wholegrain. The peas add a good source of protein and iron. Or try replacing the millet with quinoa: roast it in the same way, reduce the stock to about 400ml and simmer for 15-20 minutes, or until it is tender.

Alpro plain vegan yoghurt is available from large supermarkets and/or health food shops. Other brands sold in health food shops include Provamel, Sojade and Sojasun.

Serves:

Time:

25-30 minutes

Gluten free

No sesame

No soya

Reduced fat

Reduced sugar

Ingredients:

225g/8oz millet
1 tbsp olive oil OR two squirts of oil spray
1 medium onion, chopped fine
1 red pepper, deseeded and chopped into bite-sized pieces
1 tsp cumin
1 tsp turmeric
600ml/21 fl oz vegetable stock
225g/8oz frozen peas
85g/3oz hazelnuts or slivered almonds
Juice of 1 lemon
1 tbsp chopped fresh mint
Dairy-free plain yoghurt such as Yofu or Sojasun

Suggested additions: 1 tbsp sultanas, 1 tsp cinnamon, slither of agave syrup

Method:

1. Dry roast the millet in a non-stick frying pan: heat the pan, add the millet and stir around for a minute or two. Don't let it burn. Remove from pan and set aside.

2. Heat oil or spray in large, heavy based pan and cook onion and red pepper for 5 minutes over moderate heat (add a little water/stock if it starts to stick). Add spices and fry for 1 minute, stirring continually.

3. Add millet and vegetable stock.

4. Bring to boil, cover and simmer for 20-25 minutes or until tender, stirring occasionally.

5. Meanwhile, place nuts in a frying pan over a medium-high heat and toast till golden brown for 2 minutes or so – keep turning gently with a wooden spatula so they don’t stick or burn. Add peas during last 5 minutes of cooking time.

6. When all liquid has been absorbed and millet is light and fluffy, it’s cooked!

7. Stir in nuts, lemon juice and mint.

8. Serve on warm plates – place a dollop of yoghurt on top if using.