Millet and Vegetable Pilaf

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Sautéing the millet before simmering gives it a nuttier, more interesting flavor. The light coating of oil helps to keep each grain distinct and unmushy throughout the cooking. The vegetables are added at different times to take into account their varying cooking requirements. Attention to such details rewards you with a perfectly textured pilaf.

• 1/2 lb. mushrooms, coarsely chopped
• 3 medium leeks, coarsely chopped (whites and about half the greens), or 2 medium-sized onions, chopped
• 2 tbs. oil or margarine
• 1 tsp. salt
• 2 cups raw millet
• 2 cups boiling water
• 1 large carrot, diced or quartered lengthwise and thinly sliced
• 1/2 lb. fresh green beans, trimmed and cut in 1 1/2-inch pieces
• 1 cup sunflower seeds, lightly toasted

In a large deep skillet or Dutch oven, sauté mushrooms and leeks (or onions) in oil or margarine with salt for about 5 minutes. Use medium heat. Add the millet. Continue to cook over medium heat, stirring often for another 5 minutes. Add boiling water, cover, and keep cooking.

Five minutes later, add carrots and green beans. Simply lay them on top-don't mix them in at this point. Reduce heat, cover again, and allow the pilaf to cook undisturbed another 15 minutes. Remove from heat and fluff with a fork, mixing in the carrots and green beans at the same time. Mix the toasted sunflower seeds.

Serve hot, topped with warm or room temperature Almond-Orange Sauce. 

Preparation time: 20 minutes to prepare, 20 more minutes to cook. Yield: 4 to 6 servings.

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