Lemony Millet Pilaf Recipes

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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

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

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

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

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

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

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

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