Millet Pilaf (vegan)

Serves 4

Ingredients

• 1 tbsp olive oil
• 600ml/21fl oz vegetable stock
• 1 medium onion, finely chopped
• 225g/8oz frozen peas
• 1 red pepper, chopped into bite-size pieces
• 85g/3oz slivered almonds
• 1 tsp cumin
• juice of 1 lemon
• 1 tsp tumeric
• 1tbsp chopped fresh mint
• 225g/8oz millet
• Dairy free plain yoghurt

Method

1. Heat oil in large heavy based pan and cook onion and red pepper for 5 minutes over moderate heat.
2. Add spices and fry for 1 minute, stirring continually.
3. Add millet and vegetable stock. Bring to boil, cover and simmer for 20 minutes, stirring occasionally.
4. Meanwhile, place nuts in a frying pan over a medium high heat and toast till golden brown for 2 minutes or so – keep turning gently with a wooden spatula so they don’t stick or burn.
5. Add peas to simmering millet during last 5 minutes of cooking time.
6. When all liquid has been absorbed and millet is light and fluffy, it’s cooked!
7. Stir in nuts, lemonjuice and mint. Serve with a dollop of yoghurt on top if using.

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