Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 5 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Millet -- picked over & rinsed
2 tb Sweet butter or oil
1 Celery rib -- julienned
2 lg Carrots -- julienned
1 Cinnamon stick (3") -- halved
1/4 ts Ground coriander
1/2 c Currants or raisins
1/2 ts Salt -- * see note
3 1/2 c Chicken stock -- up to 4 c -OR-
Vegetable stock -OR-
Water
1/4 c Toasted sesame seeds -OR-
Sunflower seeds (optional)
* use less salt if using canned stock or bouillon
Set the millet in the cooker and over high heat toast it, stirring
constantly until the millet begins to pop and some of the kernels
turn light brown, aobut 3 to 4 minues. Add the butter, stirring until
it melts and coats the millet. Stir in the celery, carrots, cinnamon
sticks, coriander, currants, and salt. Stir in the liquid. Lock the
lid in place and over high heat bring to high pressure and cook for
14 minutes for a dry pilaf, or 20 minutes for a moist one. Let the
pressure drop naturally for 10 minutes before removing the lid.
Remove the lid, tilting it away from you to allow any excess steam to
escape. Remove the cinnamon sticks. Taste and adjust seasonings. If
the millet is not quite done, stir in a few tb of water if the
mixture seems dry, replace the lid and simmer for a few more minutes.
Stir in sesame or sunflower seeds before serving, if desired.
Author's Note:
I haven't had much luck with plain-cooked millet in the pressure
cooker; I find that it becomes porridgey too easily. But it works
well in this pilaf. Toasting the millet is part of the secret. For a
drier and fluffier pilaf, use less liquid (3-1/2 cups) and cook for
14 minutes. For a moister pilaf with a texture resembling stuffing,
use more liquid (4 cups) and cook for 20 minutes. Don't hesitate to
use water if you have no stick on hand.
