Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Sunday, March 16, 2008

Orange-Pecan Skillet Millet

Orange-Pecan Skillet Millet
Recipe from Mollie Katzen Online

Hi folks, this month I experimented a couple of times with cooking millet. I had some leftover from a cauliflower-millet casserole (that turned out disgusting by the way) so I was excited to try this new millet recipe. I found this orange-pecan skillet millet recipe at It looks like it was adapted from a recipe originally in Sunlight Cafe by Mollie Katzen. While this recipe was cooking, boy did my kitchen smell DELICIOUS! The combination of vanilla and orange was absolutely heavenly. Once prepared I added a little unsweetened plain soymilk and a banana. I ate the leftovers for breakfast about 4 mornings. You should definitely try this recipe for a new breakfast/brunch treat!
In Health,
Miss Jolie Ann

Orange-Pecan Skillet Millet
4-6 servings
1 cup millet
1 tbsp butter
1/4 tsp salt
1 tsp vanilla extract (I used alcohol-free pure vanilla)
2 cups orange juice
1/2 cup minced pecans, lightly toasted
1. Place the millet in a fine-mesh strainer and rinse well under running water. Set aside to drain.
2. Place a 10 inch skillet over medium heat and wait about 1 minute. Add the butter and, as it melts, swirl to coat the pan.
3. Sprinkle in the drained millet and the salt, and turn the heat to medium-high. Saute the millet for 5 minutes, or until it begins to brown slightly and gives off a toasty aroma.
4. Add the vanilla to the orange juice, then slowly pour this mixture into the hot pan, about 1/2 cup at a time, waiting after each addition for the liquid to begin bubbling.
5. Cover the pan, and reduce the heat to a simmer. Cook undisturbed for 15 minutes, then remove the lid and stir the millet from the bottom of the pan, so the grains get redistributed. Replace the lid, and cook for another 15 minutes, or until all the water is absorbed and the millet is tender. Remove the pan from the heat, and fluff the millet with a fork. If the millet is too crunchy for your taste, add about 3 tbsp of water, cover the pan, and let it cook for another 5 to 10 minutes over very low heat. (MJA's note: I would do this extra cooking next time to make the millet less crunchy!)
6. Stir in the pecans, and serve hot or warm-plain or with a little honey and/or milk drizzled on top.

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