Saffroned Millet Pilaf With Roasted Red Peppers
|Red bell peppers||2 Medium|
|Olive oil||1 Tablespoon|
|Saffron threads||1 Pinch|
|Unsalted butter||3 Tablespoon|
|Onion||1 Small, finely chopped|
|Bay leaf||1 Small|
|Millet||1 Cup (16 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chopped fresh marjoram/3/4 teaspoon dried||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Finely chopped basil/Parsley||1 Tablespoon (For Garnish)|
1) In a gas flame or under the broiler, roast the red peppers, by frequent turning, until the skins are well charred all over.
2) In a bowl, place the peppers and cover with plastic wrap. Place aside to steam for 15 minutes.
3) Peel off the skin from the peppers. Remove and discard the cores, seeds and veins. Cut the peppers into small squares.
4) In a small bowl, transfer the peppers and strain any pepper juices over the peppers.
5) In a small skillet, add oil with the saffron threads. Warm up over low heat for 1 1/2 minutes.
6) Remove from the heat and let stand for 5 minutes, then stir the saffron oil into the peppers.
7) In a heavy medium saucepan, add 1 1/2 tablespoons butter and melt over medium heat.
8) Add the onion, salt, bay leaf and turmeric into the saucepan to cook until the onion is softened, about 5 minutes.
9) Meanwhile, in a heavy medium skillet, melt the remaining 1 1/2 tablespoons butter over moderate heat.
10) Add the millet and toast for 3 to 4 minutes, stirring frequently, until the grains begin to color and pop.
11) Stir the millet into the onion mixture with 2 cups of water and bring to a boil.
12) Cover and cook over very low heat, stirring occasionally, until the millet is slightly chewy but not crunchy, about 20 minutes.
13) Add basil, parsley, marjoram and the roasted peppers with their juices.
14) In a serving bowl, transfer the millet. With a fork, fluff the millet. Season with black pepper to taste and garnish with additional basil to serve, while it is still hot.