Lemony Grain Pilaf With Saffron |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A good source of B-Vitamins, manganese and calcuim from the millet and protein, magnesium and iron from the quinoa, this flavourful vegan pilaf is a gorgeous light way to end your day. Leftovers are also delicious as a cold salad the next day. Read more . Serves 2 as a main, 4 as a small side. Ingredients:
2 cloves garlic, peeled and minced |
1 large carrot, diced |
1 stalk celery, diced |
1/4 tsp kosher salt |
1/4 tsp black pepper |
1 tbsp hot water |
1/4 tsp crushed saffron threads |
1/4 cup quinoa, rinsed well |
1/2 cup millet |
1 1/2 cups water |
2 tbsp lemon juice |
1 tbsp grated lemon zest |
16 green beans, chopped into thirds |
Directions:
1. Heat 3-4 tbsp of water in a medium saucepan over medium heat.
2. Add garlic, carrot, celery, salt, and pepper, and cook 5 minutes, stirring.
3. Combine hot water and saffron in a small dish.
4. Add saffron mixture, quinoa and millet to the pan.
5. Cook, stirring, 1 minute.
6. Add the remaining water, lemon juice, and lemon zest.
7. Bring to a brisk simmer, then cover and reduce heat to low.
8. Continue cooking 15 minutes, covered.
9. Stir in green beans, re-cover and cook a further 5 minutes.
10. Turn off heat, and let stand, covered for 5-10 minutes longer.
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