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