The Raw Cooked Vegan

Sunday, October 9, 2011

Millet Pilaf with Leeks and Cranberries

Vegan Mofo Month

Millet is a wheat-free, whole grain. It has a slight nutty taste and depending on how you cook it, it can resemble the texture of rice, cous cous, or porridge. It's simple to cook and can be substituted in dishes that call for any of the above.

The idea for this recipe came from something I saw in Vegetarian Times in a recipe that called for Farro. I decided that leeks would be a nice touch instead of onion and I seasoned it with just hints of coriander and allspice. This is a perfect side dish, or you could stuff a cooked squash with it for a beautiful main course.

Millet Pilaf with Leeks and Cranberries

1 cup of dry millet, rinsed (makes 3 cups cooked)
2 and 2/3 cup water
1/2 tsp sea salt
1 TBS olive oil

1 and 1/2 cups chopped leek
1 and 1/2 cups packed kale, veins removed and chopped
1/3 cup dried cranberries
1/4 cup toasted pine nuts
1 TBS olive oil
2 garlic cloves, minced
1/2 tsp sea salt
pinch of coriander
pinch of allspice
fresh ground pepper

In a medium sauce pan, heat water, 1/2 tsp sea salt and 1 TBS olive oil over medium high heat. Add rinsed millet and cover, simmering for 15 to 20 minutes or until water is absorbed. Remove from heat and let sit covered for at least 20 minutes.

While millet is cooling, heat a large skillet over medium heat with 1 TBS olive oil. Chop leeks and add to pan. Stir, cooking leeks for about 10 minutes. Add chopped kale and season with coriander, allspice, salt and pepper. When kale starts to wilt, add minced garlic and simmer another 5 or 10 minutes. Turn heat off and add cranberries.

Take a fork and break up millet to resemble cous cous.
Transfer millet to large serving bowl. Add leek and kale to millet and mix well. Add toasted pine nuts. Season to taste with salt and pepper. Drizzle with olive oil if desired.


JL goes Vegan said...

I love millet and this is a gorgeous, fall dish. Can't wait to try it!

mollyjade said...

That dish looks like Thanksgiving!