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Friday, July 6, 2012

The Pleasures of Pilaf (still gluten free, macrobiotic, vegan and good enough for a meat eater to love...)

Pilaf is really a whole grain with additions.  Think Tabouli as an example.  Hot or cold, as a salad or a side dish, you can create a fun, satisfying dish with things you have hanging out in your fridge.  Make as much or as little as you like.

Here's one I did warm and wish I had made extra for a salad the next day.  Add grilled or baked tofu, fish, or steak to round it out to a complete meal.

Millet Pilaf

olive oil
onion (or scallions)
millet
water
sea salt
cauliflower
fresh mint
parsley
tomato
lime

Saute onion and add millet and cauliflower and enough water to cook the amount of millet you have in the pot.  Bring to a boil, add a pinch of sea salt, cover and put a lid on, turning down the heat to simmer.  Cook for 20 minutes or a little longer for the grain to absorb all of the water.  Mix in the rest of the ingredients.  Serve warm or cool.

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