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Saffron Millet Pilaf with Toasted Almonds

Mildly exotic and the perfect partner for roasted spring vegetables, this saffron millet pilaf is a healthy vegan recipe that features millet, an underappreciated whole grain that offers a tasty array of vitamins, minerals, and fiber.

Mildly exotic and the perfect partner for roasted spring vegetables, this saffron millet pilaf is a healthy vegan recipe from The Complete Whole Grains Cookbook by Judith Finlayson. Though this whole grains resource isn't entirely vegan, Finlayson includes vegan and vegetarian-friendly whole grain recipes. The Complete Whole Grains Cookbook gives you an introduction to the delicious array of whole grains, from amaranth to wheat, how to cook each grain, and why whole grains are essential for optimal health.
Mildly exotic and the perfect partner for roasted spring vegetables, this saffron millet pilaf is a healthy vegan recipe from The Complete Whole Grains Cookbook by Judith Finlayson. Though this whole grains resource isn't entirely vegan, Finlayson includes vegan and vegetarian-friendly whole grain recipes. The Complete Whole Grains Cookbook gives you an introduction to the delicious array of whole grains, from amaranth to wheat, how to cook each grain, and why whole grains are essential for optimal health.

Saffron Millet Pilaf with Toasted Almonds

Serves 6

Ingredients:

  • 1 cup millet

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2-1/2 cups vegetable stock

  • 1/4 teaspoon crumbled saffron threads, dissolved in 2 tablespoons boiling water

  • Freshly ground black pepper to taste

  • 2 tablespoons toasted sliced almonds

  • 2 tablespoons finely chopped parsley


Directions:

  1. In a saucepan over medium heat, toast millet, stirring, until it crackles and releases its aroma, about 5 minutes. Transfer to a bowl.

  2. In the same saucepan, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes.

  3. Add vegetable stock and saffron liquid and bring to a boil. Gradually stir in millet and return to a boil. Season with pepper.

  4. Reduce heat to low. Cover, place a heat diffuser under the pot, if necessary, and simmer until liquid is absorbed, about 25 minutes.

  5. Remove from heat and let stand for 5 minutes. Fluff with a fork. Stir in almonds and parsley.


Cook's note: Toasting any grain before cooking gives your final dish a richer flavor.

More delicious vegan side dishes!
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