Thursday, February 18, 2010

Millet Pilaf


I made this today for the monthly cooking club meeting—the February theme was allergy-free cooking. This particular recipe contains NONE of the 8 major food allergens identified by the FDA. And of course it uses a little-used but so healthy grain—millet. Heh, and bacon. If anyone is interested in seeing other allergy-free recipes, you can take a look at the cooking club blog: though be warned that not all of the recipes are up yet.

4 slices bacon

1 medium apple, cored and chopped

1/8 tsp ground ginger

2 1/2 C chicken broth

1 C uncooked millet

1 green pepper, chopped

1 onion, chopped

Toast millet in a large skillet over medium heat for five minutes, shaking regularly, until it is fragrant. In the meantime, cook bacon in a large pot until crisp. Remove bacon with slotted spoon, reserving fat in pot. Crumble bacon and reserve.
Add onion, bell pepper, apple and millet to fat and sauté about 5 minutes or until onion is crisp-tender.
Stir in chicken broth and ginger. Heat to boiling; reduce heat.
Cover and simmer about 30 minutes or until millet is tender.
Sprinkle with reserved bacon.

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