The saffron in this recipe gives the millet its beautiful, bright amber color. The flavor is very complex and has a nice, slightly sweet flavor that compliments the spiciness of the tofu it is pictured with. Feel free to swap out the millet with couscous or rice if you can't find it, just be sure to cook the grains according to package directions!
1 tsp. Olive Oil
1 large Shallot, finely chopped
1/2 c. Millet
3/4 tsp. Coriander
1 c. Vegetable Broth/Water
Pinch of Saffron
1 whole Star Anise
Juice of half a Lemon
2 tbsp. Parsley, chopped
7-10 dried Apricots, chopped
Salt & Pepper to taste
Heat olive oil in a small saucepan over medium heat. Add the shallot, and cook stirring occasionally for 2 minutes. Add in the millet and cook, stirring constantly, another 3-4 minutes (Be careful not to burn the millet, you just want to toast it to bring out its nutty flavor. If it starts to turn dark brown, you've burnt it. You want a light golden brown color). Add in the coriander and cook another 30 seconds. Stir in broth, saffron, and star anise. Bring to a boil, cover, and simmer 25-30 minutes, until all of the water has absorbed. Let stand covered for 5 minutes. Fluff with a fork. The millet should now have a vibrant copper color! Add in the remaining ingredients and stir to combine.
*Serve with Spice Crusted Tofu.
Makes 2 servings
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