Sweet and Savory Millet Pilaf

Ingredients

• 1  cup millet
• 3  cup water
• 1  tsp salt
• 1  tsp extra virgin olive oil
• 1 garlic clove, minced
• ¼ cup red onion, finely chopped
• ½ cup thinly sliced carrot “coins”
• ¼ cup white wine
• ½ tsp grated fresh ginger
• 1  tsp freshly grated orange zest
• ½ cup chopped dried cherries
• ¼ tsp freshly ground nutmeg
• ¼ tsp cinnamon
• Sea salt and freshly ground black pepper to taste
• Chopped toasted pecans (optional)

Preparation

In a large saucepan over medium heat, heat the water with a teaspoon of salt until the water comes to a boil. Add the millet, and bring to a boil again. Cover the pan and reduce the heat. Cook the millet for 20 minutes over low heat or until the water is absorbed. In a large skillet, heat the oil over medium heat.  Sauté the minced garlic until fragrant and golden.  Add the onion and carrots, sauté until soft, about 10 minutes. Meanwhile, combine the white wine with the ginger and orange zest and then add the dried cherries.  Simmer in a small skillet until warm. Set aside.

When the millet is done, add it to the skillet with the vegetables and toss.  Add the cherries and any remaining liquid and toss again. Season with the spices, salt and pepper.  Place in a serving dish and garnish with pecans if desired.  Serve warm as a side dish or chilled as a light lunch.

To make Millet Cakes

Ingredients

Use Prepared Savory Millet Pilaf

Preparation

Allow millet pilaf to cool for at least 30 minutes, or over night. Wet your hands and form into cakes using about 1/3 cup of mix. Cook in a heated skillet that has been coated with a thin layer of coconut oil. Cook 3-5 minutes on one side, flip, and cook 3-5 minutes on the other.