Ingredients
1 small onion
4 tsp vegetable oil
1/4 cup millet
1 sea salt to taste
2/3 cup water
1/2 cup slivered almonds
1 small leek
1 small zucchini
1 cup mushrooms
1 freshly ground black pepper
1/4 tsp ground cinnamon
Directions
Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the
onion. Saute for about 3 minutes until tender by not brown. Add the
millet and cook for another 2 minutes or so, stirring occasionally.
Sprinkle in the salt and pour in the water. Bring to the boil, then
lower heat and simmer, covered, for about 20 minutes.
Place the almonds under the grill (broiler) and toast until lightly
browned, turning frequently. Set aside.
Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons
oil in a frying pan (skillet) or wok and add the vegetables. Stir-fry
for about 3 minutes.
Slice the mushrooms thinly and add them to the leek and zucchini.
Stir fry for a further 2-3 minutes.
When the millet is tender and the water is absorbed, stir in the
vegetables, pepper to taste, and the cinnamon. Cook for a couple of
minutes longer, stirring then remove from heat, and stir in almonds.
* Source: The Single Vegan - by Leah Leneman * Typed for you by Karen
Mintzias
Servings: 1 serving
Millet Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice; Vegan
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. However, these, ancient cook books were just basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As our culinary historical trip moves on a few more years there were a couple of cookery books which appeared in the 14th Century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is served today, but rather recipes for the types of meals prepared by the cooks of the upper classes of that period. During the succeeding few hundred years, the upper classes competed to lay on the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and publishing recipes to help cooks of their time. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Millet Pilaf recipe.
