Millet Pilaff- vegan, gluten free
|We served this topped with grilled asparagus and almond "Parmesan" .(Apologies for the rather rubbish photo- I was in too much of a hurry!)|
1 1/2 cups whole millet, washed, in 3 cups of water
1 large bell pepper
2 cups any other veg (you can use sweetcorn, white cabbage etc.)
1 cup cooked yellow chickpeas
1 tab dark soy sauce
1 tab paprika
1 tab smoked paprika
1 tsp turmeric (haldi)
1/2 tsp coarse black pepper
1/2 tspm compound hing
1 tab olive oil
1 tsp salt
- Add the olive oil and salt to the millet, and cook it pretty much how you would cook brown rice. It takes about the same amount of time (20-30 mins) but comes out more chewy; it's a really interesting texture, in fact.
- When the millet is about half- cooked, throw in the veggies, the chickpeas and the other seasonings and simmer with the lid on until the vegetables and millet are cooked and the liquid is absorbed.
- Serve as is, or dressed up with almond parmesan, fresh herbs, grilled asparagus etc. on top.