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| Moroccan Millet Pilaf |
This pilaf is great as a one-dish meal or served with fresh green salad. Peppers, especially red peppers are among our best sources of vitamin C and the protective group of phytochemicals known as carotenoids. Millet and chickpeas are good sources of the yellow vitamins riboflavin and folate.
From: Gluten Free Diet. Serves 6 |
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- 2 tbsp. coconut, olive. canola OR safflower oil
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 large onion, sliced into half-moons
- 2 tbsp. crushed garlic
- 2 tsp. paprika
- 1/2 tsp. salt
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cayenne
- 1 1/2 cups millet
- 3 cups GF vegetable stock or broth*
- 1 can 15 oz. can chickpeas
- 1/4 cup raisins OR GF dates
- 1/4 cup sunflower seeds, pumpkin seeds OR pine nuts (optional)
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1. Place 1 tbsp. of oil in a large roasting pan. Add the peppers, onion, garlic, paprika and salt. Toss until evenly coated with oil.
2. Place pan in a preheated 450 degree oven for 20 minutes, stirring 2 or 3 times during the cooking cycle.
3. Remove vegetables from oven, and allow to cool, chop coarsely.
4. While veggies are roasting, heat the remaining tbsp. oil in a large saucepan. Add cumin, cinnamon, turmeric, ginger and cayenne. Stir over med-high heat until the spices are well-combined and uniform in color, about 30 seconds.
5. Add millet and stir quickly to coat, about 1 minute.
6. Immediately pour in vegetable stock and bring to a boil. Reduce heat, cover and cook millet until all liquid is absorbed, about 20 minutes.
7. Place the millet in a large bowl and fluff with fork.
8. Add roasted vegetables, chickpeas, raisins and optional seeds or nuts. Season with salt and pepper to taste. Toss gently.
*Author note: Choose a lower-sodium GF vegetable stock or broth.
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