Lemon Millet Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON-SAFFRON MILLET PILAF



Lemon-Saffron Millet Pilaf image

In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it would be just as good with any roasted or grilled fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 13

2 teaspoons olive oil
2 shallots, peeled and finely diced
2 cloves garlic, peeled and minced
3 carrots, peeled and finely chopped
2 stalks celery, washed and finely chopped
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon saffron threads, crumbled
1 1/2 cups millet
3 cups water
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 tablespoon finely chopped lemon zest, plus more zest for garnish
3/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the shallots, garlic, carrots, celery, salt, and pepper, and cook until beginning to brown, about 5 minutes. Add the saffron and millet, and cook, stirring, 1 minute more. Add the water, lemon juice, and lemon zest. Bring to a simmer; cover, reduce heat to low, and let cook until all water has been absorbed, about 25 minutes. Turn off heat, and let sit, covered, until tender, 10 minutes more.
  • Add the parsley, and stir with a fork to combine parsley and fluff pilaf. Serve garnished with lemon zest.

Nutrition Facts : Calories 150 g, Fat 2 g, Fiber 2 g, Protein 4 g, Sodium 112 g

LEMON MILLET PILAF



Lemon Millet Pilaf image

This delicious millet pilaf side dish gets an extra hint of zesty flavor from grated lemon peel.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 8

1 can (14 oz) chicken broth
1/3 cup water
1/4 teaspoon onion powder
1/2 cup uncooked millet
1/2 cup uncooked regular long grain rice
1/2 cup frozen whole kernel corn (from 1-lb bag)
1/2 cup coarsely chopped fresh parsley
1 teaspoon grated lemon peel

Steps:

  • In 2-quart saucepan, heat broth, water and onion powder to boiling. Stir in millet, rice and corn; reduce heat.
  • Cover and simmer 15 to 20 minutes or until millet and rice are tender and liquid is absorbed. Stir in parsley and lemon peel. Serve immediately.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 0 g, TransFat 0 g

LEMON RICE PILAF



Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

GREEK LEMON PILAF



Greek Lemon Pilaf image

Make and share this Greek Lemon Pilaf recipe from Food.com.

Provided by PalatablePastime

Categories     Rice

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup long grain rice
2 tablespoons orzo pasta
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped parsley

Steps:

  • In a heavy saucepan, saute onion in butter until tender.
  • Add rice and orzo and cook, stirring, for 2 minutes.
  • Add chicken broth and lemon juice and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
  • Fluff pilaf up with fork and stir in chopped parsley.

Nutrition Facts : Calories 361, Fat 9.2, SaturatedFat 5.3, Cholesterol 20.4, Sodium 571.5, Carbohydrate 59.2, Fiber 1.6, Sugar 2.4, Protein 9.1

FRAGRANT MILLET PILAF



Fragrant Millet Pilaf image

Saffron, orange rind and coriander seed make plain millet plain no more!

Provided by Alison

Categories     Side Dish     Grain Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 cup minced onion
1 cup millet
1 teaspoon ground coriander seed
¼ teaspoon ground cinnamon
1 pinch saffron threads
1 teaspoon salt
ground black pepper to taste
2 ¾ cups water
8 ounces firm tofu
⅔ cup white wine
⅓ cup minced shallots
2 cloves garlic, minced
1 ⅓ cups frozen corn kernels
1 teaspoon grated orange zest
1 ½ cups chopped tomatoes

Steps:

  • In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
  • Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.
  • While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.
  • When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.
  • Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 61.1 g, Fat 11.2 g, Fiber 8.9 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 602.9 mg, Sugar 6.8 g

LEMONY MILLET PILAF



Lemony Millet Pilaf image

Make and share this Lemony Millet Pilaf recipe from Food.com.

Provided by sprinkledpink

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil (or use some of the oil from the sun-dried tomatoes for more flavour)
1 small onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
3/4 cup millet
1 1/2 cups low sodium chicken broth or 1 1/2 cups vegetable broth
1/2 lemon, juice of
1/4 cup sun-dried tomato, well drained and finely chopped
1/2 teaspoon sea salt
fresh ground black pepper, to taste
1/4 cup chopped fresh Italian parsley (flat-leaf)

Steps:

  • In a medium saucepan heat the olive oil over medium heat and add the onion, celery, and garlic, salt and pepper. Cook until vegetables softened and fragrant, about 8 minutes. Add the millet; stir well to coat the grains in oil and cook about 1 minute more. Add broth, lemon juice, and sun-dried tomatoes. Bring to a simmer, cover, and reduce heat to low. Let cook for 20-25 minutes until all the liquid is absorbed, adding a little extra water or broth if it looks as though it is getting too dry. Remove from the heat and let sit 10 minutes until grains are tender. Fluff with a fork and serve.

Nutrition Facts : Calories 198.8, Fat 4.5, SaturatedFat 0.8, Sodium 409.1, Carbohydrate 33.6, Fiber 4.3, Sugar 2.7, Protein 6.9

EASY LEMON RICE PILAF



Easy Lemon Rice Pilaf image

This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!

Provided by LemonLush

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 48m

Yield 6

Number Of Ingredients 9

2 large egg yolks
¼ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon lemon zest, or to taste
2 tablespoons butter
1 ½ cups uncooked jasmine rice
3 cups chicken broth
¼ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

Steps:

  • Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
  • Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 40.2 g, Cholesterol 98 mg, Fat 10.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 5.8 g, Sodium 667.6 mg, Sugar 0.8 g

More about "lemon millet pilaf recipes"

MACROBIOTIC BASIC MILLET PILAF RECIPE - THE SPRUCE EATS
macrobiotic-basic-millet-pilaf-recipe-the-spruce-eats image
2008-12-04 Steps to Make It. Heat the olive or sesame oil in a heavy-bottomed 1-quart pan over medium heat. Add the millet and toast it for about 5 minutes, …
From thespruceeats.com
3.4/5 (13)
Total Time 40 mins
Category Side Dish, Dinner
Calories 127 per serving


AUTHENTIC VEGAN MIDDLE-EASTERN VEGAN MILLET AND NUT …
authentic-vegan-middle-eastern-vegan-millet-and-nut image
2018-11-05 Instructions. 1. Heat oil or spray in large, heavy based pan and sauté the onion and red pepper for 5 minutes over moderate heat (add a little …
From livekindly.co
Category Food


INSTANT POT MILLET RECIPES FOR ANY TIME OF THE YEAR
2020-07-06 Stovetop method: In a small pot, bring about 2 cups of water to a boil. Add a cup of millet and 1/2 teaspoon salt and stir through. Bring back to a boil, then reduce the heat to a simmer and cook, covered with a lid, for 20 minutes, until tender. Strain any excess water and fluff with a for, again with a splash of olive oil or a little butter ...
From instantpoteats.com


MEDITERRANEAN MILLET RECIPE (INSTANT POT OPTION ... - VEGGIES SAVE …
2020-02-10 Instant Pot method: . Place the millet and water in the Instant Pot and close the lid. Using the pressure cooker function on high, set the timer for 10 minutes. Allow the pressure to release naturally. Once the pressure has released, remove the lid.
From veggiessavetheday.com


INSTANT POT MILLET PILAF | RECIPELION.COM
Like quinoa, millet is an ancient grain. It’s naturally gluten free and easy to digest. Plus it’s high in fiber, magnesium, iron, and other vitamins and minerals. And it’s really delicious! You only need 6 ingredients (plus salt and pepper) to make Instant Pot Millet Pilaf: millet, dried apricot, pistachios, lemon, olive oil, and parsley."
From recipelion.com


LEMON MILLET W/ CHICKPEAS & DILL (GLUTEN FREE) - VEGGIE INSPIRED
2015-11-28 Instructions. Bring 3 cups broth to a boil. Add the millet, garlic, salt and pepper. Stir, cover, turn down heat to medium-low and simmer for 15 minutes until millet is cooked and water is absorbed. Add the rest of the ingredients plus the additional ¼ …
From veggieinspired.com


VEGETABLE MILLET PILAF - EASY MILLET RECIPES - THIS AMERICAN BITE
2012-10-16 salt to taste. pepper to taste. red pepper flakes (optional) Heat up the olive oil in a saucepan, add the onions and cook for a few minutes on medium-high. Add garlic and the millet and stir to coat with the olive oil. Let the millet toast for a minute or two. Add in the other veggies and sauté for two to three minutes.
From thisamericanbite.com


TOASTED MILLET PILAF RECIPE | YUMMLY | RECIPE | PILAF RECIPES, …
Jun 11, 2018 - Not a fan ... doesn't need any salt
From pinterest.ca


MILLET CHICKPEA SALAD - GUSTO TV
Heat the olive oil in a medium sized pot over medium-high heat. Add cumin seeds. When the cumin seeds begin to smell fragrant and sizzle, add the onion and cook for 3-5 minutes, stirring frequently, until the onion is translucent. Add the millet and continue cooking for another 2-3 minutes, or until the millet smells slightly nutty.
From gustotv.com


LEMON-SAFFRON MILLET PILAF | KEEPRECIPES: YOUR UNIVERSAL …
2 teaspoons olive oil 2 shallots, peeled and finely diced 2 cloves garlic, peeled and minced 3 carrots, peeled and finely chopped 2 stalks celery, washed and finely chopped
From keeprecipes.com


GREEK LEMON RICE | RECIPETIN EATS
2016-07-11 Place lid on, bring to simmer then turn heat down to low. Cook for 12 minutes or until water is evaporated. Remove from from stove and rest for 10 minutes (keep the lid on). Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste. Lovey served warm or at room temperature.
From recipetineats.com


MILLET PILAF WITH ROASTED CARROT + FENNEL - AN EDIBLE MOSAIC™
2013-04-29 Instructions. Preheat oven to 450F; line a large baking sheet with parchment paper or a silpat liner. Melt the ghee in a medium saucepan over medium heat; transfer half of the melted ghee to a large bowl and set it aside for now. Add the millet to the saucepan with the remaining ghee and toast until fragrant, about 3 minutes, stirring frequently.
From anediblemosaic.com


SPICED MILLET PILAF WITH BEETROOT, FETA - MY DARLING LEMON THYME
To serve, place a scoop of pilaf onto plates, top with some beetroot, scatter over feta and drizzle with pesto. Serve with extra lemon wedges for squeezing, if desired. Note: Quinoa can be cooked in exactly the same way as millet using a rice cooker. This post is sponsored by The Good Guys as part of Voices of 2013.
From mydarlinglemonthyme.com


MILLET PILAF RECIPES | SPARKRECIPES
Use your hands when washing the quinoa to be sure the saponin is removed . A short soak/wash in a bowl before putting the seeds in a sieve speeds up the process. CALORIES: 184.6 | FAT: 4.4 g | PROTEIN: 5.4 g | CARBS: 32.3 g | FIBER: 4.3 g. Full ingredient & nutrition information of the Millet and Quinoa Pilaf Calories.
From recipes.sparkpeople.com


TOASTED MILLET PILAF - ZEN & SPICE
2015-02-16 Add the carrots and onion to a food processor- pulse until finely minced. Heat olive oil in a heavy bottomed sauce pan over medium heat. Add millet and toast for 5 minutes, stirring frequently, until golden. Add onion and carrot, cook two more minutes, and add sea salt and broth. Bring to a boil, cover, and reduce heat to a simmer.
From zenandspice.com


MILLET PILAF - BIGOVEN.COM
1. Sauté onion, bell pepper, carrot & garlic in oil. 2. Add millet; cook and stir 5 minutes or until lightly toasted. 3. Stir in water, lemon peel, lemon juice, salt and black pepper; bring to a boil. 4. Reduce heat to low;cover and simmer 30 minutes or until water is absorbed and millet is tender. 5.
From bigoven.com


LEMON RICE PILAF RECIPE - TASTING TABLE
2022-02-04 Add the oil to a medium-sized saucepan over medium heat. When the oil is hot, add the onion and garlic. Cook for 5 minutes, stirring frequently. Add the rice and lemon zest and stir for …
From tastingtable.com


KODO MILLET PILAF (ARIKALA PULAO) RECIPE - COOK'S HIDEOUT
2018-11-25 This kodo millet pilaf is cooked in the pressure cooker similar to regular rice pilaf - takes almost the same amount of time. Soaking the grains for about an hour helps in making them more easily digestible and easy to cook. This recipe …
From cookshideout.com


MOROCCAN MILLET & ROASTED CARROT PILAF | THE FULL HELPING
2017-01-04 Remove the millet from heat and allow it to sit for 10 minutes. While the millet cooks, whisk together the lemon garlic tahini dressing. Add water by the tablespoon as needed to achieve a consistency you like. Fluff the millet gently with a fork, then fold in the chickpeas, roasted carrots, and lime juice.
From thefullhelping.com


LEMON-SAFFRON MILLET PILAF RECIPE | RECIPE | PILAF, BRUNCH RECIPES ...
Oct 16, 2017 - In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it …
From pinterest.com


LEMON RICE PILAF - CULINARY HILL
2020-10-06 Instructions. In a medium saucepan, heat clarified butter or olive oil until shimmering. Add onion and cook until softened and translucent, about 5 minutes. Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes. Stir in garlic and lemon zest until fragrant, about 30 seconds.
From culinaryhill.com


ROASTED ASPARAGUS AND MUSHROOM MILLET PILAF - CUPCAKES & KALE …
2012-03-25 Toss the asparagus with 1 T olive oil, 1 t salt, and freshly ground black pepper. Lay in a single layer on a baking sheet, and roast until tender, about 20-25 minutes. Heat 1 T olive oil in a skillet over medium heat. Add shallot and a little salt, and cook until soft, about 2-3 minutes. Add mushrooms to the pan, and cook until nicely browned ...
From cupcakesandkalechips.com


HOW TO COOK MILLET (LEMON MILLET) - SWASTHI'S RECIPES
2021-06-03 Open pan/ pot method: 1:3 ratio works well for me. Add water along with salt to the pot and cook them on a medium flame until the water is absorbed. When there is little moisture, cover and cook on the lowest flame until soft and tender. …
From indianhealthyrecipes.com


BARNYARD MILLET, CHICKEN AND VEGETABLE PILAF - MONASH FODMAP
Method. Wash millet in cold water and drain thoroughly in a fine sieve. Mix water with stock powder and set aside. Heat both oils in a saucepan (preferably non-stick) that has a tight-fitting lid. Over a high heat sauté eggplant, capsicum, tindora and curry leaves, stirring constantly for about 5 minutes. Add the millet and spices and sauté ...
From monashfodmap.com


LEMON-SAFFRON MILLET PILAF | PILAF RECIPES, RECIPES, FAST METABOLISM ...
Dec 28, 2011 - In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it …
From pinterest.ca


GREEK LEMON RICE PILAF — LET'S DISH RECIPES
Stir in the rice. Add the lemon juice and broth and bring to a boil. Turn heat to low. Cover and simmer for about 20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5-10 minutes. Uncover and stir in parsley, dill, lemon zest, and salt and pepper, to taste, Serve immediately.
From letsdishrecipes.com


LEMON-SAFFRON MILLET PILAF - GLUTEN FREE RECIPES
Lemon-Saffron Millet Pilaf might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 135 calories, 4g of protein, and 2g of fat. This recipe serves 10. If you have lemon juice, water, coarse salt, and a few other ingredients on hand, you can make it. It is ...
From fooddiez.com


KALE MILLET PILAF | METRO
Melt the butter in a saucepan, over low heat. Add the thinly sliced leeks, and allow them to sweat for 3 minutes, stirring from time to time. Add the millet, and continue cooking over low heat for another 2 minutes. Moisten with the poultry broth, and add the sprig of rosemary. Season, cover, and cook over low heat for 12 minutes.
From metro.ca


LEMON-SAFFRON MILLET PILAF RECIPE | RECIPE | PILAF RECIPES, RECIPES, …
Jan 16, 2014 - In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it …
From pinterest.com


LEMON/PISTACHIO BASMATI RICE PILAF - BIGOVEN
1. Saute onion, garlic and ginger in a little vegetable stock until golden. 2. Add rice and vegetable stock, cover and simmer for 15 minutes (or until rice is tender)
From bigoven.com


LEMON-SAFFRON MILLET PILAF - MEALPLANNERPRO.COM
2 teaspoons olive oil; 2 shallots, peeled and finely diced; 2 cloves garlic, peeled and minced; 3 carrots, peeled and finely chopped; 2 stalks celery, washed and finely chopped
From mealplannerpro.com


MILLET CHICKPEA SALAD WITH CUMIN SEEDS, YELLOW ONION AND TAHINI
Add the millet and continue cooking for another two to three minutes, or until the millet smells slightly nutty. Add the vegetable broth, turmeric, chili flakes, and salt and bring to boil. Cover, reduce the heat to low and simmer for 15-18 minutes, then remove from heat and rest, covered, for ten minutes.
From more.ctv.ca


LEMON-SAFFRON MILLET PILAF RECIPE | EAT YOUR BOOKS
wkhull on November 22, 2020 . This was easy and tasty. I omitted the saffron. Served it with braised turkey breast and gravy. I found after the 25 minute simmer, much of the liquid still remained and ...
From eatyourbooks.com


LEMON-DILL ORZO PILAF RECIPE | MYRECIPES
Step 1. Heat a small saucepan over medium heat. Add oil; swirl to coat. Add orzo; cook 2 minutes or until toasted, stirring constantly. Add stock. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Stir in dill and remaining ingredients. Advertisement.
From myrecipes.com


MILLET PILAF RECIPE | RECIPELAND
Heat 2 teaspoons of the oil in a saucepan and add the onion. Sauté for about 3 minutes until tender by not brown. Add the millet and cook for another 2 minutes or so, stirring occasionally. Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes.
From recipeland.com


Related Search