Prep 15 mins
Cook 35 mins
From Mollie Katzan's "Still Life with Menu," this recipe pleases vegetarians and non-vegetarians alike. NOTE: Make the sauce while the pilaf cooks.
- 2 tablespoons canola oil or 2 tablespoons almond oil or 2 tablespoons butter
- 3 medium leeks or 2 medium onions, chopped
- 1⁄2 lb mushroom, coarsely chopped
- 1 teaspoon salt
- 2 cups millet
- 1 tablespoon minced garlic
- 2 cups boiling water
- 1 large carrot, diced
- 1⁄2 lb green beans, trimmed and cut into 1 1/2-inch pieces
- 1 cup minced almonds, lightly toasted
For Almond-Orange Sauce
- 1 cup almond butter
- 1⁄3 cup boiling water
- 2⁄3 cup orange juice (fresh, if possible)
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced fresh garlic
- 1 tablespoon grated orange zest
- salt, if desired
- Heat the oil or melt the butter in a large, deep skillet or Dutch oven over medium heat.
- Add the leeks or onions and mushrooms, and sautee for about 5 minutes, or until the leeks or onions are very soft.
- Add salt, millet, and garlic, and stir until the millet is coated with the juices from the leeks/onions and mushrooms. Cook and stir for about 3 minutes.
- Add the boiling water, cover, and turn the heat down to a simmer. Leave it for 5 minutes.
- Add the carrots and green beans. (Don't mix them in„simply lay them on top.) Cover again, and continue to simmer for another 10 minutes. (Make the Almond-Orange Sauce during this time.).
- Remove the pilaf from the heat, uncover, and fluff the millet with a fork, mixing in the carrots and green beans at the same time. Serve hot, topped with warm or room temperature Almond-Orange Sauce and a sprinkling of minced, toasted almonds.
- ALMOND-ORANGE SAUCE:.
- (If you can't find almond butter in the store, make some by grinding toasted or raw almonds to a paste in a blender.).
- Grate the orange zest before squeezing the orange.
- Place the almond butter in a medium-small bowl.
- Add boiling water, and carefully mash with a spoon until the mixture is uniform.
- Add the remaining ingredients and mix well. Taste to decide if it needs salt.
- Serve warm or at room temperature over hot pilaf.