Sunday, October 15, 2017

Lemon-Saffron Millet Pilaf Recipe.

Pic. 3

Pic. 2

Pic. 1

Heavenly Lemon-Saffron Millet Pilaf Recipe!

Millet is an ancient grain that is alkaline, heart healthy, protein-rich and is low glycemic. This heavenly millet pilaf (gluten-free) is colorful, delicious, nutritious and packed with flavorful ingredients.  

Ingredients (serving size 4):

1 cup millet (bulk organic millet available at Whole Foods and other natural grocery stores)  | 1/2 Tsp. sea salt  | 1/2 cup unsalted butter | 1/2 cup shallots finely chopped | 1 large minced garlic clove | 1/2 cup fresh basil, dill or cilantro roughly chopped | 1/2 cup dried cranberries | 1/2  cup toasted almond slivers | 1/2 fresh lemon juice | 1/2 Tsp. lemon rind | 1/2 Tsp. saffron | 1/2 cup olive oil | 1/4 pomegranate seeds


1. In a pot bring 3 cups of water to boil. Add millet and sea salt. Let it cook, occasionally stir to see if millets are half open. Remove the pot from stove, scoop out the millet from the pot with a wire fine mesh, tap a few times to get the water out and then place in a bowl, Pics. 1 and 2.

2. In a large sauté pan add olive oil, shallot, garlic, almond, cranberries, a pinch of sea salt and your choice of fresh herb. On a medium heat stir continually for 5-7 minutes until the ingredients are cooked lightly.  Add the millet to the pan, mix them all together, place the mixture on a plate and garnish with pomegranate seeds. 

This beautiful and colorful dish is super yummy, highly nutritious and very easy to make. It's wonderful by itself or with roasted veggies. It's even more delightful with a glass of fruity red wine such as Pinot Noir.  


Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information
on upcoming workshops, chocolates, culinary & wine pairing classes, and special events!

Copyright © 2017 Lavender Design + Cuisine, All rights reserved.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.