Roasted millet pilaf with mushrooms and raisins
|Yield : 6 servings||Prep Time: 10 minutes|
|Level : Easy||cook Time: 25 minutes|
Like the potato, rice is definitely one of our most popular side dishes. But did you know that many other cereals, sold in grain form, can take its place?
Try substituting these grains for rice in stuffed peppers, meatloaves, stuffings, cold salads, soups, and other dishes. You'll be glad you did!
- 10 mL (2 teaspoons) Compliments Olive Oil
- 250 mL (1 cup) millet, dry-roasted*
- 1 small onion, finely chopped
- 250 mL (1 cup) mushrooms
- 500 mL (2 cups) sodium-reduced chicken broth
- 60 mL (1/4 cup) raisins
- Pepper to taste
Heat oil in a saucepan over medium-high heat. Add onion and mushrooms, and sauté for about 3 minutes, or until onion is translucent. Add millet and stir to coat well.
Pour in chicken broth and add raisins. Bring to a boil over high heat; reduce heat to low, cover pan and allow millet to simmer for about 20 minutes, or until liquid is absorbed and millet is tender.
- Vary the flavours by using different cooking liquids, such as water, or chicken, beef, vegetable or mushroom stock. And why not fruit juice? Fruity couscous is delicious!
- You can reduce cooking time by soaking hard grains overnight. This will save you about 40% of the cooking time. Since the grains will have already absorbed some water, the amount of cooking liquid should be reduced.
- Quinoa and millet can be dry-roasted* before cooking to give them a nutty flavour. Roasting them slightly reduces cooking times.