1 cup millet, rinsed and drained
2 cup boiling water
1/2 lb beets, scrubbed, trimmed,
1 and cut into 1/2*inch dice
1 (no need
1 to peel.
1/2 tsp salt
1/8 tsp allspice
1 tbsp fresh orange zest
1 2 oranges)
2 tbsp minced fresh mint
6 tbsp fresh orange juice
1 salt, to taste
Directions
Heat nonstick or cast iron skillet over high heat. Toast millet till
it gives off a nice popcorn smell and starts to dance about the pan.
Place millet in pressure cooker pot when done.
Heat flame tamer and place pressure cooker on top. Add boiling water,
beets, salt, and allspice to pressure cooker. Lock lid and bring up
to high pressure. When high pressure is reached, turn down heat to
maintain pressure and hold for 10 minutes (set a timer).
Meanwhile, zest one of the oranges. You should get a yield of 1 T,
if not, use the other orange as well. (If you don't have a zester,
use a sharp potato peeler to delicately remove just the orange peel,
leaving the bitter white pith behind.) Mince the orange zest. Set
aside. Squish the oranges without breaking them by rolling them
between your hands and the counter. This will make juicing go easier.
Cut in half and juice. You should get 6 T or so. Since oranges vary
in sweetness, you will want to add the orange juice by taste.
Mince the mint and set aside.
After the 10 minutes are up on the pressure cooker, turn off heat and
move it to a cold burner. Let sit for 10 minutes and then take
cooker to sink. Run under cold water to release any residual pressure
and remove lid.
Add mint and zest. Add orange juice to taste, and salt if needed.
Serve.
This dish looked stunning in my black octagonal serving dish. A
splash of lemon or lime might also be tasty.
Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest
[Volume 14 Issue 24] Jan. 24, 1995.
:This is from Lorna Sass's _Great Vegetarian Cooking Under Pressure_:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Magenta Millet Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Pressure Cooker; Rice
The History of Recipes
Historians have proved the existence of recipes way back into the far past, certainly as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, main course and afters, something that is very familiar to us today. Additionally, he recounts how the Roman cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks like basil, rue and dill. Over the next few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Magenta Millet Pilaf recipe.
