Reviews Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 0 3 star values: 11 2 star values: 3 1 star values: 1
Back to Lemon-Saffron Millet Pilaf All Reviews for Lemon-Saffron Millet Pilaf - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lemon-Saffron Millet Pilaf Credit: Richard Gerhard Jung Recipe Summary Servings: 10
Ingredients Ingredient Checklist 2 teaspoons olive oil 2 shallots, peeled and finely diced 2 cloves garlic, peeled and minced 3 carrots, peeled and finely chopped 2 stalks celery, washed and finely chopped 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon saffron threads, crumbled 1 1/2 cups millet 3 cups water 3 tablespoons freshly squeezed lemon juice (about 1 lemon) 1 tablespoon finely chopped lemon zest, plus more zest for garnish 3/4 cup chopped fresh flat-leaf parsley
Gallery Lemon-Saffron Millet Pilaf Credit: Richard Gerhard Jung
Recipe Summary Servings: 10
Gallery
Lemon-Saffron Millet Pilaf Credit: Richard Gerhard Jung
Lemon-Saffron Millet Pilaf
Credit: Richard Gerhard Jung
Lemon-Saffron Millet Pilaf
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 2 teaspoons olive oil 2 shallots, peeled and finely diced 2 cloves garlic, peeled and minced 3 carrots, peeled and finely chopped 2 stalks celery, washed and finely chopped 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon saffron threads, crumbled 1 1/2 cups millet 3 cups water 3 tablespoons freshly squeezed lemon juice (about 1 lemon) 1 tablespoon finely chopped lemon zest, plus more zest for garnish 3/4 cup chopped fresh flat-leaf parsley
Directions
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.
Add the parsley, and stir with a fork to combine parsley and fluff pilaf. Serve garnished with lemon zest.
Reviews
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 0 3 star values: 11 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 0 3 star values: 11 2 star values: 3 1 star values: 1
Add Rating & Review
18 Ratings 5 star values: 3 4 star values: 0 3 star values: 11 2 star values: 3 1 star values: 1
18 Ratings 5 star values: 3 4 star values: 0 3 star values: 11 2 star values: 3 1 star values: 1
18 Ratings 5 star values: 3 4 star values: 0 3 star values: 11 2 star values: 3 1 star values: 1
5 star values: 3 4 star values: 0 3 star values: 11 2 star values: 3 1 star values: 1
All Reviews for Lemon-Saffron Millet Pilaf
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon-Saffron Millet Pilaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
