Millet and basmati pilaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Basmati Rice |
| ½ | cup | Millet |
| 3 | cups | Water |
| 2 | teaspoons | Orange Zest, Finely Chopped |
| ½ | teaspoon | Salt, Or To Taste |
| 1 | teaspoon | Ground Cloves |
| 1 | teaspoon | Fennel Seed |
| ½ | cup | Onion, Finely Diced |
| ½ | teaspoon | Garlic, Minced Fine |
| 1 | cup | Raisins |
| 2 | tablespoons | Orange Juice, Freshly Squeezed |
| ¼ | cup | Slivered Almonds, Toasted |
Directions
Put rice, millet, water, orange zest, salt, ground cloves, fennel seed, onion and garlic into rice cooker and cook till it is still slightly wet.
Remove from rice cooker and put into a med size plastic bowl with lid. Add 2 T orange juice and raisins. I mixed them in very well and put the lid on the bowl. (I wanted the raisins to plump up.) When you are ready to serve, add in the toasted almond slivers and toss to mix.
This was very good.
Entered into MasterCook, developed and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 309.7, Fat 3.9g, Carb 64.6g, Fib 2g, Pro 6.5g, Sod 236mg, CFF 10.9%.
Recipe by: Reggie Dwork
Posted to Digest eat-lf.v097.n051 by Reggie Dwork <reggie@...> on Feb 22, 1997.