Copyright John Paul Urizar
www.johnpaulurizar.com.au
This pilaf could easily to made from cous cous or rice or any other cooked grain, but regardless of whether you have a gluten allergy or not, I like it with millet. It's so light and fluffy and perfect for hot summer months. Serve it freshly made at a BBQ with grilled fish or chicken and use the leftovers cold for lunch with canned tuna or salmon.
Dry roast the millet in a pan until golden. Bring the water to boil and add the millet. Reduce the heat to simmer, cover and cook for approx 20 - 25 minutes until the water has completely absorbed and the grain is soft. Set aside to cool.
Separate the grain with a fork and lightly sprinkle 2 tbs sesame oil through it.
Heat 1 tbs sesame oil in a pan and lightly sauté the cabbage, capsicum and chili for 2 - 3 minutes. (The vegetables should remain crisp). Toss the sautéed vegetables through the cooked millet. Add the shallots and top with fresh coriander leaves.
Note: Many gluten free commercial products contain high quantities of sugar and fillers that are not so healthy so read the list of ingredients first before stocking up.
Makes 4 servings
| Prep Time: | 35 mins |
| Cooking Time: | 5 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1419 kj |
| Calories | 339 kcal |
| Fat | 16.2 g |
| Saturated Fat | 2.3 g |
| Total Carbohydrate | 37.6 g |
| Total Protein | 7.8 g |
| Fibre | 7.1 g |
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