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Millet, Corn, and Red Pepper Pilaf

From the book A Year in a Vegetarian Kitchen by Jack Bishop

Serves

Introduction

Like other whole grains, millet is packed with nutrients. But since it cooks up lighter than most whole grains and has a more delicate flavor, I like to use it in pilafs with vegetables. Add a leafy salad to finish the meal.

Ingredients

	2	Tbsp. extra-virgin olive oil
	1	medium red bell pepper, stemmed, seeded, and finely diced
	1	Tbsp. minced ginger root
	2	medium garlic cloves, minced
	¼	tsp. cayenne pepper, or to taste
	1½	cups millet
	3	cups water
	~	Salt
	2	medium ears corn, husks and silk discarded
	2	Tbsp. chopped fresh cilantro leaves
	~	Lime wedges

Steps

Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bell pepper, ginger, garlic, and cayenne pepper and cook until softened, about 3 minutes. Add the millet and stir-cook until the grain smells toasted, about 2 minutes. Add the water and salt to taste and bring to a boil. Reduce the heat to low, cover, and cook until tender, about 20 minutes.
Meanwhile, cut the ears of corn in half crosswise with a chef’s knife, stand them on end on a cutting board, and slice all the kernels with the knife. You should have about 1½ cups. Stir the corn and cilantro into the saucepan and remove the pan from the heat. Set aside, covered, for 5 minutes. Fluff with a fork and serve with the lime wedges.

This content is from the book A Year in a Vegetarian Kitchen by Jack Bishop.

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