Millet & Vegetable Pilaf With Almond-Orange Sauce

Name: Millet & Vegetable Pilaf With Almond-Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil or 2 tablespoons almond oil or 2 tablespoons butter; 3 medium leeks or 2 medium onions, chopped; 12 lb mushroom, coarsely chopped; 1 teaspoon salt; 2 cups millet; 1 tablespoon minced garlic; 2 cups boiling water; 1 large carrot, diced; 12 lb green beans, trimmed and cut into 1 1/2-inch pieces; 1 cup minced almonds, lightly toasted; 1 cup almond butter; ⅓ cup boiling water; ⅔ cup orange juice (fresh, if possible); 1 tablespoon soy sauce; 1 tablespoon minced fresh ginger; 2 teaspoons minced fresh garlic; 1 tablespoon grated orange zest; salt, if desired

Servings: persons

2 tablespoons canola oil or 2 tablespoons almond oil or 2 tablespoons butter
3 medium leeks or 2 medium onions, chopped
12 lb mushroom, coarsely chopped
1 teaspoon salt
2 cups millet
1 tablespoon minced garlic
2 cups boiling water
1 large carrot, diced
12 lb green beans, trimmed and cut into 1 1/2-inch pieces
1 cup minced almonds, lightly toasted
1 cup almond butter
⅓ cup boiling water
⅔ cup orange juice (fresh, if possible)
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
2 teaspoons minced fresh garlic
1 tablespoon grated orange zest
salt, if desired

1
PILAF:.
2
Heat the oil or melt the butter in a large, deep skillet or Dutch oven over medium heat.
3
Add the leeks or onions and mushrooms, and sautee for about 5 minutes, or until the leeks or onions are very soft.
4
Add salt, millet, and garlic, and stir until the millet is coated with the juices from the leeks/onions and mushrooms.
5
Cook and stir for about 3 minutes.
6
Add the boiling water, cover, and turn the heat down to a simmer.
7
Leave it for 5 minutes.
8
Add the carrots and green beans.
9
(Don't mix them insimply lay them on top.)
10
Cover again, and continue to simmer for another 10 minutes.
11
(Make the Almond-Orange Sauce during this time.
12
).
13
Remove the pilaf from the heat, uncover, and fluff the millet with a fork, mixing in the carrots and green beans at the same time.
14
Serve hot, topped with warm or room temperature Almond-Orange Sauce and a sprinkling of minced, toasted almonds.
15
ALMOND-ORANGE SAUCE:.
16
(If you can't find almond butter in the store, make some by grinding toasted or raw almonds to a paste in a blender.
17
).
18
Grate the orange zest before squeezing the orange.
19
Place the almond butter in a medium-small bowl.
20
Add boiling water, and carefully mash with a spoon until the mixture is uniform.
21
Add the remaining ingredients and mix well.
22
Taste to decide if it needs salt.
23
Serve warm or at room temperature over hot pilaf.

2670

kcal

Calories

199

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons canola oil or 2 tablespoons almond oil or 2 tablespoons butter, 3 medium leeks or 2 medium onions, chopped, 12 lb mushroom, coarsely chopped, 1 teaspoon salt, and more.

Yes, Millet & Vegetable Pilaf With Almond-Orange Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!