 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Nice alternative to rice pilaf. Anything cooked with sherry gets the dinner table humming in my family! Ingredients:
1 c millet |
11/2 c water |
1 c chicken broth |
1/4 tsp salt |
1/2 c golden raisins |
2 tbsp sherry |
1 tbsp extra virgin olive oil |
1/3 c almonds, slivered or whole pinenuts |
11/2 tsp chopped fresh rosemary |
2 tbsp - or more - chopped flat leaf parsley |
Directions:
1. In a DRY medium sized saucepan, cook millet at medium high heat, stirring frequently, for 4 minutes - or until fragrant, browned in spots, and beginning to crackle.
2. Add water, broth, and salt.
3. Bring to boil, reduce heat, simmer 25 minutes or until tender and some grains have burst and water has absorbed and evaporated.
4. Remove from heat and stand, COVERED, for 10 minutes.
5. Soak raisins in sherry
6. Heat oil in small skillet over medium heat. Add almonds and stir frequently, until lightly toasted.
7. Stir in raisins and sherry mixture and rosemary and continue cooking and stirring just 30 seconds. remove from heat.
8. Fluff millet w/fork.
9. Stir in almond mixture and sprinkle with parsley to serve.
|
|