Millet Pilaf--It's What for Dinner

These are not words a meat-eating husband likes to hear.

Which is why I was that much more elated when said husband mumbled, "Hmm..that was good. We should put that into our rotation (of dinners). (I confess I served some leftover roast chicken alongside.)

I was so excited by the millet muffins (which I've been eating morning noon and night; Nick, too); apparently it got to my brain, which sparked the notion to try millet pilaf. I'm so glad I did, and I'm wondering now why it never occurred to me before. Pilafs are so delicious--you can add just about anything you like to them, including leftovers, and they make a fast, frugal, and simple way to incorporate all varieties of whole grains--quite literally--into your diet, from brown rice, to bulgur, to barley, to oat groats.

Millet pilaf is as easy as any other pilaf, but the preparation is dissimilar. Most pilafs call for cooking the grains in a liquid (e.g., water, broth, wine) until the liquid evaporates. But to create a millet pilaf, you must first boil the millet in a lot of water; preparing them using the aforementioned method produces one giant glom of grains.

A friend brought some gorgeous heirloom tomatoes to my doorstep (yellow and red), a purchase from a recent trip to Whole Foods in Dallas, so I kept the millet flavorings straightforward to let the tomatoes predominate. I added cooked onion and a handful of chopped parsley, then the gorgeous tomatoes. I usually seed tomatoes, but not here: I didn't want to waste one iota of of my rare bounty. Feel free to add more herbs and seasonings, and vary the vegetable add-ins at will. It would be hard to go wrong.

Millet Pilaf with Fresh Tomatoes & Parsley
1 cup millet
6 cups water
1 teaspoon salt
1 tablespoon olive oil
1 medium onion, finely chopped
1 cup flat-leaf parsley leaves, chopped
3 medium tomatoes, chopped (heirloom tomatoes, if they are available)
Freshly ground black pepper

Place millet and water in a large saucepan. Bring to a boil then reduce heat to medium low to continue a low boil. Cover and cook for 30 minutes or until millet is tender. Drain well in mesh sieve.

While millet is cooking, heat the olive oil in a large skillet set over medium heat. Add the onion; cook and stir 3-4 minutes until softened, but not browned. Add the well-drained millet, parsley, and tomatoes and toss to combine. Season with salt and freshly ground black pepper. Serve. Makes 6 servings.

Nutrition per Serving (1/6 of pilaf):Calories 178; Fat 4.3g (poly 1.4g, mono 1.6g, sat o.5g); Protein 5.1g; Fiber: 4g; Cholesterol 0mg; Carbohydrate 33g.