Saffron Buttered Millet
With Savory Roasted Red Peppers
The unique flavor of saffron gives this whole grain just the right touch of flavor to compliment its sweet earthiness.
Ingredients
1 1/2 cups millet
4 Tbsp butter, divided
1/2 tsp saffron
3 cups water
1 tsp sea salt, divided
1 cup toasted almonds, chopped (or walnuts, pine nuts)
1 cup dried currants
1 leek, chopped fine
2 tsp lemon juice
4 – 5 red bell peppers
- Wash and rinse millet several times until water is fairly clear. Make sure most of the water is strained out the last time. Place the millet into a sauté pan, turn on the heat and toast the millet until it is completely dry and giving off a nice fragrance. Add 1 Tbsp of butter to the pan and sauté until grains are coated.
- Place saffron in a small pan fashioned out of foil. Toast over a flame until the scent releases. Remove from foil and grind with a mortar and pestle.
- Add water, 1/2 tsp of salt, millet and toasted saffron into a saucepan. Bring to a boil, lower heat and simmer until water is all absorbed (25 – 30 minutes). Uncover and let stand for 10 minutes.
- Toast almonds in 300° oven until they have changed color and give off fragrance.
- Melt remaining butter in a large skillet. Add leeks and remaining 1/2 tsp of salt, sauté until brightened then add currants and roughly chopped almonds. Slowly add millet, stirring constantly until leeks and millet are evenly mixed. Sprinkle with lemon juice. (Add some olive oil if desired.)
- Heat oven to 450°. Cut the bell peppers in half and seed. Use the fifth pepper if you plan to make the red pepper cream sauce. Place peppers face down on a lightly oiled cookie sheet and roast until the skin just begins to blister, but the peppers are still holding their shape nicely. (Approx. 10 – 20 minutes.) Remove from the oven and let cool slightly. Fill each pepper with a generous amount of millet and serve immediately. Top with Roasted Red Pepper Cream Sauce.
Roasted Red Pepper Cream Sauce
Ingredients
1/2 red pepper, roasted
3 Tbsp sour cream (or coconut cream)
1 Tbsp lemon juice
1/4 – 1/2 tsp sea salt
Place all ingredients in a blender and blend until smooth and creamy. Use as topping for the millet dish.
