Millet and Shiitake Pilaf
Servings: 6
Ingredients
- 1 ½ cups millet rinsed and drained
- 1 ½ Tablespoons unrefined cold-pressed olive oil
- 1 large onion diced
- 1 clove garlic finely chopped
- 8 ounces shiitake mushrooms stems removed, caps wiped clean with a damp paper towel and chopped into 1 –inch pieces (you can use any mushroom, but shiitakes are so much more nutritious!)
- 3 1/3 cups water or homemade chicken stock use 3 1/2 cups liquid if you're NOT going to eat it right away since the millet will dry up as it sits
- 1 ¼ teaspoon sea salt
- a little chopped parsley or shaved parmesan cheese for garnish optional
Instructions
- In a 2-3 quart saucepan, warm the olive oil over medium heat. Sauté the onion, garlic and mushrooms until softened.
- In the meantime, place the millet in a heavy skillet over medium heat and roast until dry with a toasty aroma.
- Transfer the millet to the saucepan with the onion mixture and stir to coat. Add the water and salt and bring to a boil. Cover, reduce heat to low and simmer for 25 minutes or until all the water is absorbed. Turn off heat and allow to sit for 10 minutes. Fluff with a fork before serving.
Notes
Millet dries up and gets fluffier as it sits. Leftovers will firm up considerably in the refrigerator, so add a little liquid when reheating.