MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Moroccan Millet & Roasted Carrot Pilaf
Categories: Moroccan, Pilafs
     Yield: 4 Servings

 1 1/2 lb Carrots; trimmed and peeled
          -or scrubbed, halved
          -lengthwise and cut into 1
          -to 2" pieces
     2 tb Olive oil
     1 ts Ground cumin
     1 ts Maple syrup
          Coarse salt
          Freshly ground black pepper
     1 ts Cumin seeds -OR-
   1/2 ts Additional ground cumin
     1 sm White or yellow onion; diced
     2    Celery ribs; trimmed and
          -diced
     1 c  Uncooked millet
 2 1/2 c  Low sodium vegetable broth
   1/2 ts Fine salt
     1 ts Turmeric
   1/2 ts Coriander
   1/8 ts Cinnamon; up to 1/4 ts, to
          -taste
          Crushed red pepper flakes;
          -to taste
 1 1/2 c  Cooked chickpeas (1 can);
          -drained and rinsed
     1 tb Lime juice; up to 2 tb, to
          -taste
          Arugula; for serving
   1/4 c  Tahini
     5 tb Water; warm
     1 cl Garlic; up to 2 cl, to
          -taste, finely minced or
          -grated on a microplane
     2 tb Lemon juice; freshly
          -squeezed
   1/4 ts Fine salt
          Black pepper; to taste

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          Parsley or cilantro; chopped
          Toasted pine nuts
          Pomegranate seeds
          Pomegranate molasses

 Preparation time: 10 minutes
 Cooking time: 45 minutes

 Preheat your oven to 400 F and line a baking sheet with parchment or
 foil. Toss the carrots with 1 tb of the olive oil, maple syrup, and
 ground cumin. Transfer the carrots to the baking sheet and sprinkle
 generously with coarse salt and black pepper. Transfer the carrots to
 the oven and roast for 35 to 40 minutes, or until they're gently
 caramelized.

 While the carrots roast, heat the remaining tb olive oil in a medium
 sized pot. When the oil is shimmering, add the cumin seeds. (If you're
 substituting ground cumin, add it when you add the broth and other
 spices instead.) When the cumin seeds begin to smell fragrant and
 sizzle, add the onion and celery. Cook for 5 minutes, stirring
 frequently, or until the onion is soft and clear. Add the millet and
 continue cooking for another 2 to 3 minutes, or until the millet
 smells slightly nutty. Add the vegetable broth, salt, turmeric,
 coriander, cinnamon, and red pepper flakes. Bring the mixture to a
 boil. Reduce the heat to low, cover, and simmer for 18 to 20 minutes,
 or until the liquid has been absorbed. Remove the millet from heat
 and allow it to sit for 10 minutes.

 While the millet cooks, whisk together the lemon garlic tahini
 dressing. Add water by the tb as needed to achieve a consistency you
 like.

 Fluff the millet gently with a fork, then fold in the chickpeas,
 roasted carrots, and lime juice. Taste the pilaf and adjust salt and
 pepper as needed. Serve the pilaf over a bed of fresh arugula, if
 desired, and top with chopped fresh herbs, pine nuts, pomegranate
 seeds or molasses (or all of those). Drizzle generously with the
 lemon garlic tahini dressing.

 Recipe by Gena Hamshaw

 Recipe FROM: <https://www.thefullhelping.com/
 moroccan-millet-roasted-carrot-pilaf/>

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