Rating: 3.06 stars
18 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1
  • 18 Ratings

In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it would be just as good with any roasted or grilled fish.

Martha Stewart Living, September 2001

Gallery

Credit: Richard Gerhard Jung

Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a medium saucepan over medium heat. Add the shallots, garlic, carrots, celery, salt, and pepper, and cook until beginning to brown, about 5 minutes. Add the saffron and millet, and cook, stirring, 1 minute more. Add the water, lemon juice, and lemon zest. Bring to a simmer; cover, reduce heat to low, and let cook until all water has been absorbed, about 25 minutes. Turn off heat, and let sit, covered, until tender, 10 minutes more.

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  • Add the parsley, and stir with a fork to combine parsley and fluff pilaf. Serve garnished with lemon zest.

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Reviews

18 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1