Lemony Grain Pilaf With Saffron
From jo_jo_ba 14 years ago
- 45 minutes to make
- Serves 2
A good source of B-Vitamins, manganese and calcuim from the millet and protein, magnesium and iron from the quinoa, this flavourful vegan pilaf is a gorgeous light way to end your day. Leftovers are also delicious as a cold salad the next day. Read more Serves 2 as a main, 4 as a small side. See less
Ingredients
- 2 cloves garlic, peeled and minced shopping list
- 1 large carrot, diced shopping list
- 1 stalk celery, diced shopping list
- 1/4 tsp kosher salt shopping list
- 1/4 tsp black pepper shopping list
- 1 tbsp hot water shopping list
- 1/4 tsp crushed saffron threads shopping list
- 1/4 cup quinoa, rinsed well shopping list
- 1/2 cup millet shopping list
- 1 1/2 cups water shopping list
- 2 tbsp lemon juice shopping list
- 1 tbsp grated lemon zest shopping list
- 16 green beans, chopped into thirds shopping list
How to make it
- Heat 3-4 tbsp of water in a medium saucepan over medium heat.
- Add garlic, carrot, celery, salt, and pepper, and cook 5 minutes, stirring.
- Combine hot water and saffron in a small dish.
- Add saffron mixture, quinoa and millet to the pan.
- Cook, stirring, 1 minute.
- Add the remaining water, lemon juice, and lemon zest.
- Bring to a brisk simmer, then cover and reduce heat to low.
- Continue cooking 15 minutes, covered.
- Stir in green beans, re-cover and cook a further 5 minutes.
- Turn off heat, and let stand, covered for 5-10 minutes longer.
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