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1
Heat nonstick or cast iron skillet over high heat.
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2
Toast millet until it gives off a nice popcorn smell and starts to dance about the pan.
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3
Place millet in pressure cooker pot when done.
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4
Heat flame tamer and place pressure cooker on top.
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5
Add boiling water, beets, salt, and allspice to pressure cooker.
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6
Lock lid and bring up to high pressure.
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7
When high pressure is reached, turn down heat to maintain pressure and hold for 10 minutes (set a timer).
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8
Meanwhile, zest one of the oranges.
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9
You should get a yield of 1 tablespoon if not, use the other orange as well.
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10
(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).
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11
Mince the orange zest.
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12
Set aside.
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13
Squish the oranges without breaking them by rolling them between your hands and the counter.
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14
This will make juicing go easier.
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15
Cut in half and juice.
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16
You should get 6 tablespoon or so.
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17
Since oranges vary in sweetness, you will want to add the orange juice by taste.
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18
Mince the mint and set aside.
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19
After the 10 minutes are up on the pressure cooker, turn off heat and move it to a cold burner.
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20
Let sit for 10 minutes and then take cooker to sink.
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21
Run under cold water to release any residual pressure and remove lid.
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22
Add mint and zest.
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23
Add orange juice to taste, and salt if needed.
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24
Serve.
