Millet and Chickpea Pilaf with Saffron and Tomatoes
Since millet doesn't separate into distinct grains when cooked, I always enjoy it more when it's mixed with foods of contrasting texture, such as chickpeas. Serve this with lots of garlicky braised chard or spinach. Leftovers are delicious browned in olive oil. Vegetarian Cooking for Everyone
Since millet doesn't separate into distinct grains when cooked, I always enjoy it more when it's mixed with foods of contrasting texture, such as chickpeas. Serve this with lots of garlicky braised chard or spinach. Leftovers are delicious browned in olive oil. Vegetarian Cooking for Everyone
- 1/2 tsp dried basil
- 2 1/2 tbs olive oil
- 1 cup millet rinsed
- 1/2 onion finely diced
- pinch saffron threads
- 1 15 oz can chickpeas rinsed
- 1 tsp sweet paprika
- salt and freshly milled pepper
- 2 1/2 cups boiling water or a mixture of water/tomato juicei
- 2 tbs finely chopped parsley
- 3 tbs grated parmesan or gruyere optional
- Carbohydrate 66.7992234998997 g
- Cholesterol 3.3 mg
- Fat 6.86326650089207 g
- Fiber 9.96895261510148 g
- Protein 13.1842262499529 g
- Saturated Fat 1.49144680012281 g
- Serving Size 1 1 Serving (333g)
- Sodium 423.204587499131 mg
- Sugar 56.8302708847982 g
- Trans Fat 0.742553250020708 g
- Calories 381 calories
Step-by-step
- Heat 1 1/2 tbs of the oil in a heavy 10" skillet, and the millet, and cook over medium heat until the grains begin to color, 4-5 minutes.
- Scrape the millet into a bowl, return the pan to the heat, and add the remaining tbs oil along with the onion, basil, and saffron.
- Cook over medium-high heat until the onion begins to color, 5-7 minutes.
- Reduce the heat to low and add the millet, chickpeas, tomatoes, and paprika.
- Season with 1 tsp salt and add the boiling water.
- Cover and cook until the liquid is absorbed and the millet is done, about 35 minutes.
- If it's still a little raw, add 1/4 cup water and continue cooking.
- Gently break up the grains with a fork.
- Taste for salt, season with pepper, then stir in the parsley and cheese.
Standard ingredient lists omit how dry millet clumps without a specific mechanical intervention. Toasting the raw grains in hot olive oil for four to five minutes creates a nutty aroma while coating each starch granule to prevent dense gumminess. Steep saffron threads in warm liquid before adding them to ensure the carotenoid pigments disperse evenly rather than concentrating in isolated spots.
The Second-Day Crispy Transformation
Leftover grains possess immense potential when exposed to high heat in a seasoned skillet. Pressing cold pilaf into a thin, even layer across a 10-inch heavy pan allows the starches to form a deep golden crust within six to eight minutes. Stirring ruins this textural contrast, so leave the base undisturbed until crisp edges release easily from the metal surface.
- Add exactly one-fourth cup of hot water if the millet remains crunchy after thirty-five minutes of covered steaming.
- Store cooked grains in an airtight glass container for up to four days in the refrigerator.
- Substitute a cast-iron skillet for the heavy pan if the bottom tends to scorch during the initial grain toasting phase.
