Hazelnut and millet pilaf with apples and thyme
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cooked millet (use Method 1) | |
| 5 | ounces | Hazelnuts |
| 1 | large | Delicious apple, peeled cored and diced |
| 1 | teaspoon | Lemon juice |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 120 | ||
| 4 | tablespoons | Butter |
| 6 | Thin scallions, sliced in 1/2\" diagonal pieces | |
| 1 | teaspoon | Dried thyme |
| Salt and pepper to taste | ||
Directions
Put the cooked millet in a large bowl and set aside. Preheat oven to 350øF, place the nuts in a pie pan and toast them for 10-15 minutes or until their papery skins have cracked. Place the nuts in several layers of paper towels, fold them up to enclose the nuts and rub together with your hands to loosen the skins. Chop the nuts coarsely in the bowl of a food processor and set aside.
Put the apple in a small bowl and toss with the lemon juice. In a large skillet, melt the butter and add the scallions, thyme, and salt and pepper to taste. Saut‚ over medium-high heat, stirring constantly, for 2 minutes. Stir in the chopped nuts, then add the diced apples. Cook, stirring constantly, for 4-5 minutes. The apples should be tender but still retain their shape. Stir in the cooked millet. Cooke on low heat until warmed through. Transfer to a serving dish or keep warm in a preheated low oven until serving time.
Submitted By DIANE LAZARUS On 10-17-95