Rating: 3.36 stars
14 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Saffron, orange rind and coriander seed make plain millet plain no more!

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Recipe Summary test

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.

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  • Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.

  • While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.

  • When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.

  • Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.

Nutrition Facts

427 calories; protein 17.7g; carbohydrates 61.1g; fat 11.2g; sodium 602.9mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 4 stars
04/26/2006
This turned out wonderfully! What a nice change from rice. I enjoyed the combination of flavors especially the addition of the orange rind. I didn't add the tomatoes and didn't miss them...I will definitely be making this again. Read More
(11)

Most helpful critical review

Rating: 3 stars
11/10/2007
This is a good recipe for a change but not as exceptional as I expected based on the combination of ingredients. I agree with a previous reviewer that the orange and cinnamon overpower the saffron. If I make this again I will not add my expensive saffron since I am not sure that it does anything for this dish. I took previous reviewers advice and only cooked the millet for 20 minutes instead of 30 minutes and the consistency was perfect. Read More
(9)
14 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/26/2006
This turned out wonderfully! What a nice change from rice. I enjoyed the combination of flavors especially the addition of the orange rind. I didn't add the tomatoes and didn't miss them...I will definitely be making this again. Read More
(11)
Rating: 3 stars
11/10/2007
This is a good recipe for a change but not as exceptional as I expected based on the combination of ingredients. I agree with a previous reviewer that the orange and cinnamon overpower the saffron. If I make this again I will not add my expensive saffron since I am not sure that it does anything for this dish. I took previous reviewers advice and only cooked the millet for 20 minutes instead of 30 minutes and the consistency was perfect. Read More
(9)
Rating: 4 stars
01/20/2005
Great recipe. I threw everything into a casserole pan and baked it instead of frying it. Came out very lovely. Read More
(8)
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Rating: 5 stars
11/13/2003
Wonderful recipe! All my guests loved it and several asked for the recipe. Aromatic vegetarian healthful - what could be better?! Read More
(6)
Rating: 4 stars
12/10/2004
Great recipe for millet delicious and flavorful. Spice combo is awesome they go together very harmoniously. I'll only cut a little on coriander. It's one of my favorite spices but it can give a bitter aftertaste if overused. Read More
(5)
Rating: 3 stars
08/13/2007
This was just alright for me. I could have done without the orange and cinnamon - they completely covered up the wonderful flavor and fragrance of saffron. Saffron is the most expensive spice in the world so why would you cover it up with stronger cheap spices like orange and cinnamon? I also cooked the millet a LITTLE too long...I would suggest slightly under-cooking the millet before you combine with the tofu/wine mixture where it will complete it's cooking. Otherwise you end up with a slightly clumpy slightly soggy mess that I got but that was my fault. If I were to make this again I'd omit the cinnamon and orange and add annatto or achiote for color and light fragrance so as not to cover up the saffron. Read More
(4)
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Rating: 3 stars
10/18/2002
very tasty and very different! Read More
(3)
Rating: 4 stars
04/28/2010
Good flavor though it could have used a bit more of the spices - coriander cinnamon and saffron. Make sure you cook the millet until all water is absorbed or it will be mushy. Read More
(3)
Rating: 3 stars
01/03/2007
I made this exactly as it is written and it came out very mushy. Quite fragrant indeed but not so tasty. And there seems to be much more than 4 servings. Rating this a 3 because I am a beginner cook and I may have not done something obvious that resulted in the mushy texture. Read More
(2)