Saffron Millet Recipes

LEMON-SAFFRON MILLET PILAF

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.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

MEXICAN MILLET

Steps:

• Heat oil in a skillet over medium heat.
• Add garlic and stir until just fragrant.
• Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
• Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
• Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
• Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
• Remove from heat, and allow to sit covered for 10 more minutes.
• Stir in cilantro, then fluff with a fork before serving.

FRAGRANT MILLET PILAF

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.

SAFFRON MILLET

Steps:

• In a small bowl combine the olive oil, saffron and miso.
• Mix well.
• Combine the remaining ingredients in a large sauceepan and bring to a full boil.
• Reduce heat to low and simmer, covered until all the water is absorbed and the millet is tender, around 35 minutes.
• Remove from heat.
• Stir in the saffron mixture and serve hot.