This is one perfectly light and delicious spring dish that we instantly fell in love with. Beautifully fragrant and spicy, creamy and satisfying, it’s best served with a mix of fresh greens, or as I love it, with some pickled local chilies.
The most important ingredient for this pilaf is a good, strong vegetable broth that gives all the depth of flavors to the dish and also makes it all cooked and ready to serve in a matter of minutes. Make the broth in advance and keep it in a fridge or a freezer. I also like to store it two ways: with all the vegetables for dishes such as this one and a clear version, just the liquid without vegetables. For this particular one I used beautiful new spring veggies: carrots, parsnip, kohlrabi, jerusalem artichoke, celery and parsley leaves. Wash, peel, slice and dice the veggies, cover with water and just let it all simmer for an hour at least.
Now that you have your broth, let’s go cook the millet pilaf.
Ingredients you’ll need for 4-6 servings
- 200g millet
- 1 mid size red onion
- 1L vegetable broth with the veggies
- 70g raw cashews
- spices: cumin, caraway seeds, turmeric, salt, black and red pepper
- grape seed or rice oil for cooking
- fresh parsley
Preheat a larger pan, reduce the heat to medium, add a splash of oil and the dry spices, cashews and chopped onion. Mix it all well and leave to saute until the onion is translucent.
Rinse and drain the millet, then pop it into the pan. Stir fry it all for a minute or two, then cover with the broth and bring to boil. Reduce the heat, add more broth if needed and as needed during the cooking, put a lid on and leave to simmer until done. It will take some 20minutes.
When done, abundantly sprinkle with parsley and enjoy!