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The Single Vegan by Leah Leneman


1 servings



MacGourmet downloadMillet Pilaf. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Millet Pilaf


  • 1 small onion
  • 4 tsp vegetable oil
  • ¼ cup millet
  • sea salt, to taste
  • cup water
  • ½ cup slivered almonds
  • 1 small leek
  • 1 small zucchini
  • 1 cup mushrooms
  • freshly ground black pepper
  • ¼ tsp ground cinnamon


1. Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the onion. Saute for about 3 minutes until tender but not brown. Add the millet and cook for another 2 minutes or so, stirring occasionally. Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes.
2. Place the almonds under the broiler and toast until lightly browned, turning frequently. Set aside.
3. Chop the leek and zucchini finely. Heat the remaining 2 teaspoons oil in a frying pan or wok and add the vegetables. Stir-fry for about 3 minutes.
4. Slice the mushrooms thinly and add them to the leek and zucchini. Stir-fry for a further 2-3 minutes.
5. When the millet is tender and the water absorbed, stir in the vegetables, pepper to taste, and the cinnamon. Cook for a couple of minutes longer, stirring, then remove from heat, and stir in almonds.


onion millet almonds leeks zucchini mushrooms