Fragrant Millet Pilaf

11

"Saffron, orange rind and coriander seed make plain millet plain no more!"
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Ingredients

1 h 20 m servings 427 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
  2. Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.
  3. While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.
  4. When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.
  5. Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

This turned out wonderfully! What a nice change from rice. I enjoyed the combination of flavors, especially the addition of the orange rind. I didn't add the tomatoes, and didn't miss them......

Most helpful critical review

This is a good recipe for a change but not as exceptional as I expected based on the combination of ingredients. I agree with a previous reviewer that the orange and cinnamon overpower the saff...

This turned out wonderfully! What a nice change from rice. I enjoyed the combination of flavors, especially the addition of the orange rind. I didn't add the tomatoes, and didn't miss them......

This is a good recipe for a change but not as exceptional as I expected based on the combination of ingredients. I agree with a previous reviewer that the orange and cinnamon overpower the saff...

Great recipe. I threw everything into a casserole pan and baked it, instead of frying it. Came out very lovely.

Great recipe for millet, delicious and flavorful. Spice combo is awesome, they go together very harmoniously. I'll only cut a little on coriander. It's one of my favorite spices, but it can give...

Wonderful recipe! All my guests loved it and several asked for the recipe. Aromatic, vegetarian, healthful - what could be better?!

This was just alright for me. I could have done without the orange and cinnamon - they completely covered up the wonderful flavor and fragrance of saffron. Saffron is the most expensive spice in...

Good flavor, though it could have used a bit more of the spices - coriander, cinnamon, and saffron. Make sure you cook the millet until all water is absorbed or it will be mushy.

very tasty and very different!

I made this exactly as it is written, and it came out very mushy. Quite fragrant, indeed, but not so tasty. And there seems to be much more than 4 servings. Rating this a 3 because I am a beginn...