Subj : Moroccan Millet And Roasted Carrot Pilaf To : All From : Ben Collver Date : Sat Oct 05 2024 10:29:30 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 MMMMM---------------------OPTIONAL TOPPINGS-------------------------- 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: MMMMM .